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Mar 03, 2026
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HOSP 3102 - Restaurant Food, Beverage, and Labor (3)
This course is repeatable: No
Max # of units may be repeated: 0
Total # of units allowed for credit: 3
Max times this course can be taken for credit: 1
Course Description: Analysis of food, beverage, and labor cost control procedures used to effectively manage costs that underlie food service operations.
Credit Hours: 3 lecture hour(s) per week
Grading: ABCDF
Mode of Delivery: Face to Face, Hybrid
Campus: DTLA Campus
Equivalent Course(s): None
Prerequisite(s): ACCT 2100
Needs Permission to Enroll: No
Special Fee Applied: No
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