Hospitality and Tourism Management 231

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
Open Entry/Open Exit

  • Homework hours/semester: 96-108
  • Lecture hours/semester: 48-54
Prerequisites: None
Corequisites: None
Recommended: None

Transfer Credit: CSU