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Nov 21, 2024
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2020-2021 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]
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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.
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