NVCC 1995-1996 Catalog

Description of Courses

HRI - Hotel, Restaurant, and Institutional Management

[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | Hotel, Restaurant, and Institutional Management | Previous Page | Next Page ]
HRI 251-252
FOOD AND BEVERAGE COST CONTROL I-II (3 CR.) (3 CR.)

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 10:33
Comments to: webmaster@nvcc.edu