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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: 10065
Tuition/fee: $493.26
Seats Open: 17
Instructor: Grippe, Randy M
Program Restriction
Dates: 08/24/18-12/14/18
Days: Friday
Times: 08:00am-09:20am
Room: A104

plus

Dates: 08/27/18-12/17/18
Days: Monday
Times: 08:00am-09:20am
Room: A104

Offering number: 109-135-002

Course Notes

CRN: 10066
Tuition/fee: $499.11
Seats Open: 17
Instructor: Kumm, Karen S
Program Restriction
Dates: 08/22/18-12/18/18
Online Course Info and Required Orientation

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