RESTAURANT COST CONTROLS
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 & Registration
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.
|Class Number||Status||Start/End Date||Last Date to Register||Instruction Mode||Campus||Meeting Information||Pricing|
Nov 7 –
|Nov 7||In Person||Wausau||
Nov 7 – Nov 17
Monday, Tuesday, Wednesday, Thursday
8:00AM - 12:00PM
E112-Wausau Campus Culinary