Filters
HB 405 taught by Carl P Borchgrevink (Course & Instructor) - Grade Details
(with breakdown by semester)
Course Title: Hospitality Foodservice Cost Control
Course Description: Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Spring 2022
Average Grade - 3.536
Median Grade - 3.5