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Spring 2015 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: 109-135-004

Course Notes

Prerequisite(s): 109-105 Prchsng for Hspitality Indstry (or concurrent) and 804-123 Math w Business Apps
CRN: 20886
Tuition/fee: $404.70
Seats Open: 8
Instructor: Grippe, Randy M
Program Restriction
Dates: 01/16/15-05/15/15
Days: Friday
Times: 01:00pm-02:25pm
Room: A016

plus

Dates: 01/19/15-05/11/15
Days: Monday
Times: 01:00pm-02:25pm
Room: A016

Offering number: 109-135-005

Course Notes

Prerequisite(s): 109-105 Prchsng for Hspitality Indstry (or concurrent) and 804-123 Math w Business Apps
CRN: 20887
Tuition/fee: $404.70
Seats Open: 8
Instructor: Schuster, Gerald F
Program Restriction
Dates: 01/16/15-05/15/15
Days: Monday Friday
Times: 11:30am-12:55pm
Room: A010

Looking for a different semester?