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.
We offer the following class sections for this course (10-316-115). View more class specific details and registration information by selecting a class number.
Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
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#01 Fall | Open |
Nov 10 –
Nov 20
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Oct 25 | In-Person | Wausau Main Campus |
Nov 10 – Nov 20
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 12:30 PM
E112 - Culinary Lab Wausau - E Building
Jonathan Reinke
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View Rates |