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Nov 24, 2024
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2020-2021 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]
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HM 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).
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