HRT2233 — Hospitality Cost Control
HRT 2233 - Hospitality Cost Control HRT 2233 - Hospitality Cost Control 3 Credits This course focuses on principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost volume-profits analysis, income and cost control, menu pricing, labor cost control and computer applications. Prerequisite: None Corequisite: None Prerequisite/Corequisite: None 2 Hours Lecture 2 Hours Lab