FSHM 1530 - BASIC COST CONTROL

Institution:

Northern Wyoming Community College District

Subject:

Food Serv Hosp Mgmt

Description:

This course teaches students how to maximize food service profitability by controlling production cost. Utilizing practical and technologically sound methods for successful food, beverage, and labor cost controls, students explore all other factors influencing operating cost, meeting performance standards, and in-house training.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

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