Nov 20, 2018  
2018-2019 Undergraduate and Graduate Catalog 
    
2018-2019 Undergraduate and Graduate Catalog
[Add to Portfolio]

FCS 574 - Cost Control in Hospitality Foodservice and Hotel Management


(3 units)

Prerequisites: HFHM 275  or HFHM 276  or consent of instructor
Financial management of food, labor, supplies, and other operational costs; procedures for controlling purchasing, receiving, storing, and issuing of food, beverage, and supplies; inventory and security management; computer applications; and analysis of financial reports in hospitality foodservice and hotel industry.

Letter grade only (A-F). (Lecture/Discussion 3 hours).



[Add to Portfolio]