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Spring 2016 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: 20085
Tuition/fee: $412.80
Seats Open: 8
Instructor: Grippe, Randy M
Dates: 01/18/16-05/16/16
Days: Monday Friday
Times: 01:00pm-02:20pm
Room: A010

Offering number: 109-135-003

Course Notes

Prerequisite(s): 109-105 Prchsng for Hspitality Indstry (or concurrent) and 804-123 Math w Business Apps
CRN: 20087
Tuition/fee: N/A
Seats Open: 5
Instructor: Swanson, Jeffrey D
Permit Restriction
Dates: 01/19/16-05/11/16
Days: Tuesday Wednesday
Times: 12:30pm-02:20pm
Room: A010

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