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Course Descriptions

HRI - Hospitality Management

HRI 251

FOOD AND BEVERAGE COST CONTROL I

(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

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