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109-135 Food/Bvrage/Labor Cost Control

Study the financial systems and controls required to efficiently operate a hospitality facility and to handle product and labor costs. Analyze operating costs and their relationship to different types of services.

Course Credits

3

Sections this Semester

Offering number: 109-135-001

Course Notes

CRN: 20078
Tuition/fee: $472.77
Seats Open: 7
Instructor: Grippe, Randy M
Dates: 01/22/18-05/21/18
Days: Monday Wednesday
Times: 01:00pm-02:20pm
Room: A010

Offering number: 109-135-003

Course Notes

CRN: 20080
Tuition/fee: N/A
Seats Open: 3
Instructor: Swanson, Jeffrey D
Permit Restriction
Dates: 01/23/18-05/17/18
Days: Tuesday Thursday
Times: 08:00am-09:20am
Room: A016

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