Description of Courses
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hotel, Restaurant, and Institutional Management | Previous Page | Next Page ]
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 09:42
Comments to: webmaster@nvcc.edu