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Apr 25, 2024
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HCM 278 - Cost Control
2.0 Credit(s)
Lecture 1
Lab/Clinical 2
Cost Control examines the control process applicable to a food service operation. Emphasis is on the principles of controlling food, beverage, and labor costs. Topics include cost and sales controls that can be established for food and beverage operations. Students analyze labor costs and methods to control them.
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