HOST 203 — Hospitality Operations Cost Control
Management of Food & Beverage facilities using cost control techniques. Functional training in menu analysis and development with all phases of product flow through a Food & Beverage organization explored. Restricted to: Community Colleges only.
Part of
- Culinary Arts - Baking & Pastry - Certificate of Completion
- Culinary Arts - Associate of Applied Science
- Culinary Arts - Savory - Certificate of Completion
- Hospitality Services Management - Associate of Applied Science
- Hospitality Services Management (Hospitality Supervision) - Associate of Applied Science
- Hospitality and Tourism - Associate of Applied Science
- Hospitality and Tourism (Food & Beverage) - Associate of Applied Science
- Hospitality and Tourism (Lodging & Tourism) - Associate of Applied Science
- HOST-HOSPITALITY AND TOURISM (HOST)