HOSP 170 - Food and Beverage Controls

Institution:

Henry Ford College

Subject:

Description:

The student becomes familiar with various food and beverage cost control systems. This course emphasizes food and beverage cost calculation, inventory control, and profit. In addition, a detailed study of calculating the cost of wines, spices and beer will be made. Prerequisites: Completion of or concurrent enrollment in HOSP 110 Suggested Prerequisites: BMA 110 or higher

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hfcc.edu

Phone Number:

(313) 845-9600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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