NVCC 1998-1999 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 251-252 | (3 CR.) (3 CR.) | |
FOOD AND BEVERAGE COST CONTROL I-II | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality 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: Monday, May-18-2015 10:37 Comments to: webmaster@nvcc.edu |