NVCC 1995-1996 Catalog
Description of Courses
HRI - Hotel, Restaurant, and Institutional Management
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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: Saturday, Jun-25-2005 09:20
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