RESTAURANT COST CONTROLSClass #20817
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.
|Days & Times||Room||Instructor||Meeting Dates|
|Tuesday, Thursday 8:00AM - 9:00AM||E112-Wausau Campus Culinary||REINKE,JONATHAN||-|