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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, and HA 270; (HA 260 or ACC 256); completed 45 units of coursework; ((Hotel & Restaurant Mgt (BS), Hotel & Restaurant Mgt Minor, Interior Design Event Mgt (UCERT), Event Mgt & MICE (UCERT), or Business Hospitality UCERT))
Hospitality Administration
Term : Fall 2024
Catalog Year : 2024-2025
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, and HA 270; (HA 260 or ACC 256); completed 45 units of coursework; ((Hotel & Restaurant Mgt (BS), Hotel & Restaurant Mgt Minor, Interior Design Event Mgt (UCERT), Event Mgt & MICE (UCERT), or Business Hospitality UCERT))