Hospitality Administration
Term : Summer 2015
Catalog Year : 2014-2015

HA 355 - Revenue Management And Cost Control For Restaurants

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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: Spring 2019 Summer 2019 Fall 2019 Winter 2019 Spring 2020

Prerequisite: CIS 120, ACC 255, HA 270, and (HA 260 or ACC 256) and completed 45 units of coursework and [HRM Major or Restaurant Mgmt (CERT) or Int'l Tourism Mgmt (CERT) or Business Professional Program or Int'l Exchange Student Group]