FSA-221

Cost Control

This course will provide students with an overview of the factors which drive profitability in the food and beverage industry. Discussions include Income Statements, Sales Forecasting, Purchasing and Receiving, Inventory Management, Food and Beverage Cost Percentages, Labor Costs and Menu Analysis.

Prerequisites

MCC Level 2 Mathematics placement or higher. Three class hours.

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FSA-221 Sections for Spring 2024

With the following scheduling option(s)

2 Sections Offered

FSA-221, Section 001

CRN #34743
Traditional (In-Person)

Instructor(s)

Todd Plouffe

Seats Remaining

18

Already on Waitlist

0

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LectureBrighton Campus
Building 11, Room 111
Jan 22nd, 2024 – May 17th, 2024Monday, Wednesday
3:00 pm - 4:15 pm
Type Lecture
Location Brighton Campus
Building 11, Room 111
Date(s) Jan 22nd, 2024 – May 17th, 2024
Day / Time Monday, Wednesday
3:00 pm - 4:15 pm

FSA-221, Section SL1

CRN #35626
Online/Virtual Campus (asynchronous)

Instructor(s)

Rebecca Griffin

Seats Remaining

20

Already on Waitlist

0

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LectureOnline
Jan 22nd, 2024 – May 17th, 2024N/A
Type Lecture
Location Online
Date(s) Jan 22nd, 2024 – May 17th, 2024
Day / Time N/A