Tompkins Cortland Community College

HRMG206 - Food and Labor Cost Control


A study of the impact effective control systems have on handling food, beverage, labor and assets. Cash procedures and handling of sales revenue are addressed. The student learns that checkpoints must be established for purchasing, receiving, storage, and disposal of product. Employee training and counseling are also addressed. Prerequisites: Prior completion or concurrent enrollment in ENGL 101, RDNG 116, and MATH 095 if required by placement testing. 3 Cr. (3 Lec.) Fall and spring semesters.