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 Number||Status||Start/End Date||Last Date to Register||Instruction Mode||Campus||Meeting Information||Pricing|
Nov 8 – Nov 21
Monday, Tuesday, Wednesday, Thursday
8:00AM - 12:00PM
E112-Wausau Campus Culinary