Aug 12, 2020  
2018-2019 Catalog SVC 
    
2018-2019 Catalog SVC [ARCHIVED CATALOG]

CUL 236 - Controlling Foodservice Costs

(3)
Analysis of food purchasing, receiving and production controls for foodservice professionals. Emphasis on applied math for the Culinary Arts. Forecasting, budgeting and controlling labor costs in various foodservice operations. CUL 111.