HRT 2233 - Food and Beverage Control

Institution:

Meridian Community College

Subject:

Description:

Instruction covers the 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. 2 hours lecture, 2 hours lab.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.meridiancc.edu

Phone Number:

(601) 483-8241 ext 799

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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