CUL ART 40 Food and Beverage Cost Control

Units: 3
CUL ART 4 Food and Beverage Cost Technologies and ability to read at a 12th grade level.
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)