May 31, 2023  
2021-2022 Catalog SVC 
2021-2022 Catalog SVC [ARCHIVED CATALOG]

CUL 236 - Controlling Foodservice Costs

Credits: (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 “C” or higher.