Hospitality Administration
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:
Fall 2024
Requirement Designation:
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))