HMGT208 — Food and Beverage Cost Controls

(R only) Emphasis on additional food and beverage service dealing with problem areas stressing personnel aspects. On-the-job personnel placement, control, supervision, and training. Analysis of cost control elements and budgeting implications. Two hours lecture, two hours laboratory each week. 3 semester hours Course

Prerequisites: HMGT107

Part of

• Hospitality Management AAS, Food and Beverage Management Area of Concentration: 347A
• Food and Beverage Management Certificate: 055

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