Food and Beverage Cost Control I - HRI 251 at Reynolds Community College


         
 
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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.
3 credits

Schedule at Reynolds Community College

Spring 2025 ➜

Class # Section Credits Day Time Start Location Mode
39214 HRI 251-01TK 3
 M W   
3:15 p.m.-5:15 p.m.
 2025-01-13 The Kitchens P
***This class has a required additional meeting on March 4th from 9am to 12pm for The Kitchens Culinary and Pastry Career Day for students. Professional Dress or School Uniform required. Please see instructor, syllabus, and or Canvas for further details of the event.***
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