HRM 110 — Food and Beverage Cost Control 3 Credits. 3 Lecture Hours. 0 Lab Hour

A course on cost control systems for food service. Topics include: food, beverage, and labor cost control; sales control; and profit and loss analysis. Prerequisites: MAT 105A (minimum grade C) or appropriate Math placement, and Placement into ENG 101A View Sections

Prerequisites: MAT 105A, ENG 101A