COST CONTROL

Course Code HMGT315
Credits 3.0
Hours / Week 3



This course aims at giving students an overview of the complexities of controlling over the primary resources of income and expense concerned with the function of a food service unit, namely, Revenue, Food and Beverage products, labor and other expenses. Also to develop skills in determining sales forecasts and controlling the production process, analyzing results from the income statement and planning for profit.




Back