An introduction to the principles and procedures of effective cost controls in a profit-oriented environment. Discussions include efficient receiving and distributing, menu analysis in terms of food cost percentages, and proper profit and loss statement controls. Spring Semester only. Three class hours.
Prerequisite: MTH 098 or MTH 104 or MTH 130 or MTH 160 or MTH 165 or higher, or permission of department.
Course Offered Spring only
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Spring Semester 2015