HRM 117 - FOOD BEVERAGE AND LABOR COST CONTROL
- Recent Professors
- Yuze Ji
- Recent Semesters
- Fall 2026
- Class Size
- Not published
- Difficulty
- 4.9Moderateout of 10
- Credits
- 3
- Prerequisite
- None
- Fall 2026 Sections
- View Fall 2026 sections of HRM 117
- Transfers To
- CSU
- Description
- HRM 117 is an analysis of menu planning procedures: Inventories, costs, profit and loss sheets, menu work sheets, and weight and measures in quality recipes. Students learntoprepareweekly,monthly,andannual reports and determine food cost per meal, labor cost per meal, operational and total cost per meal.