CUL ART 40 Food and Beverage Cost Control

Units: 3
Advisories: CUL ART 4 Food and Beverage Cost Technologies with a grade of “C” or better.
This course will analyze food, beverage, and labor cost controls. Problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control. (CSU)