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 Workday.
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.