HTM107

[4 credits]

Hospitality Cost Control
Covers principles and practices of profit management for the hospitality industry. Explains cost control and yield analysis processes from purchasing through receiving, storage, issuing, preparing and serving. Includes inventory control techniques. Offered as needed

Terms offered online: W

Tuition and Fees

Online Fee per class: $50

Tuition and other fees: see the college Tuition & Fees page