HSP*H 211 - Food and Beverage Cost Control

Institution:

Connecticut State Community College Naugatuck

Subject:

Description:

(formerly HM-H207) 3 cr. Prerequisites: HSP*H100, 101, MAT*H095 or equivalent, or consent of Program Coordinator. An in-depth study of the control function of the hospitality manager and its various applications in the purchasing, receiving, storing, issuing, production and sale of food and beverage. Operational planning and analysis, labor and labor cost control, and cost/volume/profit relationships are explored. This course may result in nationally recognized certification upon successful performance on certification examination.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nv.edu

Phone Number:

(203) 575-8040

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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