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HB 405 (Course) - 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.
HB 405 - All Semesters
Average Grade - 3.390
Median Grade - 3.5
Latest grades from Fall 2022
HB 405 - Overview
| Semester | Grade Info | Number of Students | |
|---|---|---|---|
| Fall 2022 | Average Grade - 3.267 Median Grade - 3.5 |
15 | |
| Spring 2012 | Average Grade - 3.480 Median Grade - 3.5 |
25 | |
| Spring 2013 | Average Grade - 3.477 Median Grade - 3.5 |
22 | |
| Spring 2014 | Average Grade - 3.478 Median Grade - 3.5 |
23 | |
| Spring 2015 | Average Grade - 3.412 Median Grade - 3.5 |
40 | |
| Spring 2016 | Average Grade - 3.463 Median Grade - 3.5 |
54 | |
| Spring 2017 | Average Grade - 3.355 Median Grade - 3.5 |
38 | |
| Spring 2018 | Average Grade - 3.226 Median Grade - 3.5 |
62 | |
| Spring 2019 | Average Grade - 3.267 Median Grade - 3.5 |
30 | |
| Spring 2021 | Average Grade - 3.571 Median Grade - 3.5 |
28 | |
| Spring 2022 | Average Grade - 3.536 Median Grade - 3.5 |
14 | |