Hospitality Administration
Term : Fall 2020
Catalog Year : 2020-2021

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 2020 Winter 2020 Spring 2021

Prerequisite: ISM 120, ACC 255, and HA 270; (HA 260 or ACC 256); completed 45 units of coursework; ((Hotel & Restaurant Mgt (BS) or Hotel & Restaurant Mgt Minor or Interior Design Event Management (CERT) or Business Hospitality CERT))