Sep 26, 2020  
2017-2018 Catalog SVC 
    
2017-2018 Catalog SVC [ARCHIVED CATALOG]

CAHM 211 - Controlling Foodservice Costs

(5)
Menu planning, cost analysis, purchasing and inventory controls of food and beverage products for various food service operations. Emphasis is on applied math for the culinarian. This course meets the requirement for WMATH 100 for culinary students. Prerequisite: MATH 96.