Restaurant Cost Controls 10316115
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.
Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
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#01 Fall | Open |
11/10/2025
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11/20/2025
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In-Person | Wausau Main Campus |
Nov 10 – Nov 20
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 12:30 PM
E112 - Culinary Lab Wausau - E Building
Jonathan Reinke
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View Rates |