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.
Prerequisites: 10-316-100 SANITATION FOR FOOD SERVICE OPERATIONS and 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.