Mar 03, 2024  
2019-2020 Undergraduate and Graduate Catalog 
    
2019-2020 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

FCS 574 - Cost Control in Hospitality Foodservice and Hotel Management


(3 units)

Prerequisites: HM 275  or HM 276  or consent of instructor. Open to FCS graduate students only
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).