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HTM 250 Purchasing And Cost Control

This course HTM 250 Purchasing and Cost Control introduces the student to the purchase, storage of hospitality supplies and study of product selection. Students will learn to write specifications, place orders, survey purveyors, evaluate quality vs. cost & keep purchasing financial records. This course also provides the student with a wide range of knowledge & specific solutions needed to keep margins high and costs low. Students will be able to apply technology to cost control & employ manager developed excel spreadsheets and internet access. Content will examine uniform systems of accounts for restaurants, cost/volume/profit analysis, menu pricing and strategy & restaurant menu analysis.

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Affordable and Reliable Online HTM - Hospitality and Tourism Management Course Assistance and Assignment Help Services!

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