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Hospitality Administration
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 2024 Fall 2024
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
Hospitality Administration
Term : Summer 2020
Catalog Year : 2019-2020
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: Spring 2024 Fall 2024
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