Hospitality Cost Controls 2017School/Trainer:Big Rapids, Michigan, United States
Course format: Classroom
This course examines systematic relationships between food, beverage, and labor costs as well as financial statement analysis, forecasting, budgeting, menu pricing, and strategy. Students will learn methods of effective control, and be able to employ manager developed spreadsheets. ...
Elements of this syllabus are subject to change.
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Phone No.: (231) 591-2000
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Hospitality Cost Controls