HTM 341 - Cost Controls in Foodservice and Lodging

Institution:

Indiana University-Fort Wayne

Subject:

Description:

Application of cost controls; development of cost reduction methods through management policy and decisions; examination of cost control techniques for food, labor, and supplies in addition to the emphasis on beverage management control. Preparation for Course P: BUS A201, HTM 312. Cr. 3.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ipfw.edu

Phone Number:

(260) 481-6100

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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