HM 277 - Cost Control in Hospitality Management

(3 units)

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.

Letter grade only (A-F). (Lecture - discussion 3 hours). Not open to students with credit in HFHM 474.