RESTAURANT COST CONTROLS
Course #10316115- Type
- Post Secondary
- Credits
- 2.00
- Subject
- Culinary Arts
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.
- Conditions
- 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 |
|---|---|---|---|---|---|---|---|
| 22531 | 
Open |
Nov 8 –
Nov 21
|
Nov 8 | In Person | Wausau |
Nov 8 – Nov 21
Monday, Tuesday, Wednesday, Thursday
8:00AM - 12:00PM
E112-Wausau Campus Culinary
Jonathan Reinke
|
$322.60 |