|DFN*4100 Financial Control in Food Service W(3-3) [0.50]|
Concepts and procedures for controlling costs, managing budgets and pricing products and services are discussed and practiced. These topics are presented in the context of food service management but the principles are applicable to business in general.
|Prerequisites: DFN*1150, DAGR*2110|
|Location: Alfred, Kemptville|
|1999-2000 Diploma Program Calendar|