Hospitality Administration
HA 355 - Revenue Management And Cost Control For Restaurants
Description: The Revenue Management and Cost Control for Restaurants course is a study of the systems and techniques utilized to control food, labor, beverage and other costs as well as manage revenue in the food service industry. Letter grade only.
Units:
3
Sections offered:
Fall 2024
Requirement Designation:
Prerequisite: (ISM 120, ACC 255, HA 260, and HA 270); or (enrollment in Interior Design Event Mgt (UCERT), Event Mgt & MICE (UCERT), Business Hospitality (UCERT) or Hospitality Leadership 90-30 BS)