HTM 34100 - Cost Controls In Foodservice And Lodging

Application of cost controls; development of cost-reduction methods through management policy and decisions; examination of cost-control techniques for food, labor, and supplies in addition to the emphasis on beverage management control.

Preparation for Course
P: HTM 14100 or BUS 20100 and HTM 24200 or BUS 20200 with grades of C- or better.

Cr. 3.