CUL 236 - Controlling Foodservice Costs

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: 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.
General Education Requirements:

Fulfills Quantify General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Identify the manager’s role in cost control, the types of cost control involved in the restaurant, and the cost control process.
Identify different types of budgets in the restaurant. Understand the forecasting process.
Compare profit and loss statements. Write standardized recipes.
Calculate food cost percentages for a restaurant and a catering setting. Understand and implement the purchasing and receiving process.
Identify the relationship between labor cost and business volume. Measure labor productivity.

Course Contents

Cost control. Forecasting and budgeting.
Food costing. Determining menu prices.
Purchasing and receiving. Controlling labor cost.

Instructional Units: 3