Aug 11, 2020  
2020-2021 Catalog 
    
2020-2021 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. Prerequisite: CUL 111 with a grade of C (2.0) or higher.