HOSP 2500 — HOSP-2500 Hospitality Cost Control
Addresses lodging, tourism, and food and beverage industries procedures to help control food, beverage, labor costs and sales income in food and beverage operations. Analysis of factors that serve as base for decision-making and improvement of operations that result in increased profits. Use of developing technology related to spreadsheets and other cost control aids. Field trips may be required.
Part of
- Dietary Management, Certificate of Proficiency
- Hospitality Management (Culinary Art), Associate of Applied Business
- Hospitality Management (Hotel, Destination & Event Management), Associate of Applied Business
- Hospitality Management (Restaurant/Food Service Management), Associate of Applied Business
- Personal Chef, Certificate of Proficiency
- Professional Culinarian/Cook, Certificate of Proficiency