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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

Prerequisite(s): 109-105 Prchsng for Hspitality Indstry (or concurrent) and 804-123 Math w Business Apps
CRN: 10084
Tuition/fee: $473.60
Seats Open: 11
Instructor: Grippe, Randy M
Program Restriction
Dates: 08/25/17-12/18/17
Days: Monday Friday
Times: 12:00pm-01:20pm
Room: A010

Offering number: 109-135-002

Course Notes

Prerequisite(s): 109-105 Prchsng for Hspitality Indstry (or concurrent) and 804-123 Math w Business Apps
CRN: 10085
Tuition/fee: $480.20
Seats Open: 18
Instructor: Kumm, Karen S
Program Restriction
Dates: 08/23/17-12/19/17
Days:
Times: 12:00am-12:00am
Room: INTRINTR

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