Distance (D), 1.5 credits

This certificate course was designed by the American Hotel and Motel Association. Participants in this course will learn effective control of food and beverage operations, including standards determination, the operating budget, income and cost control, control systems and computer applications to planning and control functions.

Prerequisite(s):

Offered in the following terms: 2010 Winter, 2010 Spring, 2010 Fall, 2011 Winter

For more information, timetabling or to register visit: NIC Connect