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Course Offerings by Semester

HRI 251 - Food and Beverage Cost Control I
Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales and service which result in achievement of an operation's profit potential. Emphasizes both manual and computerized approaches. Part I of II. Lecture 3 hours per week.
Class-SecCourse TitleLocation Times (Days)Instructor
Spring 2019
251-01MAFood/Bev Cost Cntrl IMain Campus3:30-4:45pm (TR)Hughes
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