NVCC 2000-2001 Catalog
    Description of Courses

HRI - Hospitality Management

HRI 251-252 (3 CR.) (3 CR.)
FOOD AND BEVERAGE COST CONTROL I-II

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    Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales, and service which result in achievement of an operation's profit potential. Emphasizes both manual and computerized approaches. Lecture 3 hours per week.
Last revised: Monday, May-18-2015 10:24
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