RESTAURANT COST CONTROLS
Class Section #22531 · Course #10316115
12 of 15 seats available
Register by Nov 8
This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval. Already enrolled? Register in MyNTC.
- Fees
- $322.60
- 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.
Meeting Information
- Days & Times
- Monday 8:00AM - 12:00PM (Nov 8 – Nov 21)
- Location
- E112-Wausau Campus Culinary
- Instructor
-
Jonathan Reinke