Course Descriptions

HTL 208 - Food, Beverage, and Labor Cost Controls

An introduction to the principles and procedures of effective cost controls in a profit-oriented environment. Discussions include efficient receiving and distributing, menu analysis in terms of food cost percentages, and proper profit and loss statement controls. Spring Semester only. Three class hours.

3 Credits

Prerequisite: MTH 098 or MTH 104 or MTH 130 or MTH 160 or MTH 165 or higher, or permission of department.

Use links below to see if this course is offered:
Fall Semester 2014
Spring Semester 2014
Summer Session 2014

CN=MCC-Notes02/O=MCC

mcc-web01.monroecc.edu