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Post Secondary

RESTAURANT COST CONTROLS 10316115

  • 2.00 credits
  • Culinary Arts
  • $322.60
  • 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 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
    11/08/2023 In Person Wausau
    Nov 8 – Nov 21
    Monday, Tuesday, Wednesday, Thursday
    8:00AM - 12:00PM
    E112-Wausau Campus Culinary
    Jonathan Reinke
    $322.60

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