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Courses: Plan. & Control of Food Bev.op (HSM-205)

Plan. & Control of Food Bev.op (HSM-205)
This course explains the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications. Prerequisites: HSM 100, HSM 110. 3 lecture hours per week. 3 credit hours.

Course Name: HSM-205
Departments: Business
Course Types:
Course Locations:
Prerequisites: HSM-110
Course Offerings:
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