May 24, 2025  
2020-2021 Catalog SVC 
    
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2020-2021 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.