Official Course Description: MCCCD Approval: 06/26/90
HRM126 19906-19915	LEC	1 Credit(s)	1 Period(s)
Food Service Cost Systems
Focuses on theory and practice of accounting in a food service operation. Emphasis placed on basic skills needed to understand and operationalize cost controls. Accounting process taught with aid of microcomputer. Introduction to standardized accounting software. Prerequisites: None.