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2017 FALL 1st 7.5 Weeks
HRM461/Lecture/01 - Hospitality Cost Control | Credits 3.00
This upper level course integrates problem solving and laboratory experiments. Emphasis is placed on profit planning, food service, labor and income statements. The various concepts allow students to use technology to explore a variety of issues impacting hospitality financial management. Pre-Requisite: None Offered: Fall Term

Registration Type Traditional
Fees N/A
Instructors Black, Herbert
Duration 8/28/2017 - 10/17/2017
Schedule Tues, Thur  2:30 PM - 5:00 PM;  Cheyney University, Duckrey Soc Sci, Room 117
Prerequisites N/A
Corequisites N/A
Credit Types Credit
Class 35 Seats | 31 Remaining

Primary population and other student populations allowed to register for this course:
 Primary Population# Others Allowed# Others Registered
Campus  Cheyney Univ/Main Campus350
Program  Undergraduate00
Department  Hospitality & Leisur354