CCN: FSS2500

Title: FOOD SERVICE COSTING AND CONTROLS

Credit Hrs: 3.00

Description

This course provides a cost managing approach to the study of food and labor controls. Students examine the relationship of food and labor costs to selling price; cost control procedures for recipes and menus; pre-cost and pre-control techniques; the preparation and utilization of management reports. A review of mathematics and its application to practical problems is covered. Emphasis is placed on the utilization of controls as a tool of management.

Prerequisite(s) :

Lec Hrs	Lab Hrs	Oth Hrs	Fees
48.00	0.00	0.00