May 04, 2024  
2010-2011 Catalog 
    
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2010-2011 Catalog [ARCHIVED CATALOG]

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HRT 2233 - Food and Beverage Control

3 SH
Principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications. (2 hr lecture, 2 hr lab)


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