RESTAURANT COST CONTROLSClass Section #22531 · Course #10316115
- 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.
- Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.
- Days & Times
- Monday 8:00AM - 12:00PM (Nov 8 – Nov 21)
- E112-Wausau Campus Culinary