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Spring 2017 Semester Courses

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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: 20081
Tuition/fee: $418.95
Seats Open: 24
Instructor: Grippe, Randy M
Dates: 01/24/17-05/18/17
Days: Tuesday Thursday
Times: 02:00pm-03:20pm
Room: A016

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: 20082
Tuition/fee: $418.95
Seats Open: 24
Instructor: Schuster, Gerald F
Dates: 01/24/17-05/18/17
Days: Tuesday Thursday
Times: 01:00pm-02:20pm
Room: A010

Looking for a different semester?