CA 275 - Cost Control & Revenue Mgt

Institution:

Marshall University

Subject:

Culinary Arts

Description:

An overview of financial management in food sevice. This course will explore food and beverage cost control, managing production, labor and expense cost control, analyzing financial data, managing security, and using computers in cost control.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.marshall.edu/

Phone Number:

(800) 642-3463

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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