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May 01, 2024
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CFCC 2019-2020 Catalog & Student Handbook [ARCHIVED CATALOG]
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HRM 220 - Cost Control-Food & Bev Class: 3 Lab: 0 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take DMA-010 and DMA-020 and DMA-030 Corequisites: HRM-220A
This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls, and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem-solving.
(S22913)
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