HADM 3100 - Cost Control for Hospitality Operations (3)
Prerequisites: HADM 1000 , HADM 2100 , ACCT 2500 . This course will focus on the principles of food, beverage, and labor cost controls with emphasis on cost and sales concepts, cost/volume/profit relationship, food purchasing control, labor scheduling, food receiving controls, food sales, production controls, procurement, beverage controls, variance analysis, and establishing performance standards. This is a certification course by the National Restaurant Association. All prerequisite courses must be completed with a grade of “C” or better. All prerequisite courses must be completed with a grade of “C” or better.
Click here for the Fall 2019 Class Schedule