Dec 14, 2025  
ARCHIVED 2009-2010 Undergraduate Catalog 
    
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ARCHIVED 2009-2010 Undergraduate Catalog [ARCHIVED CATALOG]

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HT 339 - Cost Control in the Hospitality and Tourism Industry

Theories and techniques of controlling costs of food and beverage, and labor cost in hotels and restaurants; analysis and evaluation of financial performance of the settings.

Prerequisites & Notes
PREQ: ACCT 161 or 251.

Credits: (3)


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