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.
Class Sections
| Class Number | Status | Start/End Date | Last Date to Register | Instruction Mode | Campus | Meeting Information | Pricing |
|---|---|---|---|---|---|---|---|
| 22531 | 
Open |
11/08/2023
–
11/21/2023
|
In Person | Wausau |
Nov 8 – Nov 21
Monday, Tuesday, Wednesday, Thursday
8:00AM - 12:00PM
E112-Wausau Campus Culinary
Jonathan Reinke
|
$322.60 |