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HTM. 231 Food, Beverage, and Labor Cost Controls

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Course Description

Gain the necessary knowledge and skills required to manage and make intelligent business decisions within a food and beverage operation or department; with a focus on: standards determination; variable, semi-variable and fixed costs; the operating budget; income and cost control and menu pricing.

Units: 3
Degree Credit
Letter Grade Only
  • Lecture hours/semester: 48-54
  • Homework hours/semester: 96-108
Prerequisites: None
Corequisites: None
Transfer Credit: CSU
C-ID: HOSP 120