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| HOSP 254 - HOSPITALITY COST CONTROL SYSTE |
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254 HOSPITALITY COST CONTROL SYSTEMS Spring 3(3-0)
Capstone course in financial control for hospitality student. Areas convered include room, food and beverage control systems, operating budget, income and cost control, menu pricing and practical application.
Prerequisites: E,M,R, HOSP150
3.000 Credit hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, Hybrid, Online Career & Workforce Education Division BUSA, CRIM, CULI, HOSP Department Course Attributes: Standard Residency Tuition |
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