Hospitality Administration
Term : Summer 2016
Catalog Year : 2015-2016

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: Fall 2018 Winter 2018 Spring 2019 Summer 2019

Prerequisite: (CIS 120, ACC 255, HA 270, and (HA 260 or ACC 256) and completed 45 units of coursework and (HRM BS or Int'l Hospitality BS or (Restaurant Mgmt, Event Mgt for ID, Hosp Acctg, or Hosp for BusMaj CERT)) or Int'l Exchange Student Group