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
- Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts] And Student has satisfied all of the following: [Student has completed all of the following course(s): CULINARY 10316101 - Culinary Fundamentals]
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.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Fall | 
Open |
Nov 4 –
Nov 14
|
Oct 23 | In-Person | Wausau Main Campus |
Nov 4 – Nov 14
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 12:00 PM
E112 - Culinary Lab Wausau - E Building
Jonathan Reinke
|
View Rates |