HR112 — Hospitality Cost and Purchasing Control
HR 112 - Hospitality Cost and Purchasing Control HR 112 - Hospitality Cost and Purchasing Control A study of the concepts, terminology, and mathematical procedures involved in cost analysis, purchasing control, and budgeting. Systems for control of all costs will be examined. Students will operate their own restaurant in concert with other students, making management, menu and cost decisions through the use of computer simulation. Course