Jan 15, 2025  
OHIO University Undergraduate Catalog 2010-12 
    
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OHIO University Undergraduate Catalog 2010-12 [Archived Catalog]

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RHT 437 - Food Service Cost Control

Introduction to tools and functions of management in food service with emphasis on organization structure, inventory control, staffing human relations skills, and cost control. 4 lec.

Prerequisites: C OR BETTER NUTR 333 & (C S 120 & ACCT 101)
Credit Hours: 4
Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts.
Formerly: HCFN 437


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