Course Details

Course Number

10316115

Credits

2.00

Subject

Description

Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.

Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.

Availability

Class # Start Date End Date Mode Location
20817 Lecture Wausau

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