Hospitality Administration
Term : Fall 2017
Catalog Year : 2017-2018

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 2017 Winter 2017 Spring 2018 Summer 2018

Prerequisite: (ISM 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