Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| CUL 171 - Food and Beverage Cost Control |
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This course covers the principles and procedures involved in an effective food and beverage control system including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.
3.000 Credit hours 3.000 Lecture hours Syllabus Available Levels: Credit Culinary Arts Department Course Attributes: OFFERED SPRING TERM ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Baking and Pastry Arts Culinary Arts (Tracking) Culinary Arts Technology Hospitality/Tourism Management Prerequisites: ( (Credit level CUL 235 Minimum Grade of C or Credit level CUL 235 Minimum Grade of TC) ) and (Credit level MAT 155 Minimum Grade of C or Credit level MAT 155 Minimum Grade of TC or Credit level MAT 101 Minimum Grade of C or Credit level MAT 101 Minimum Grade of TC or Credit level MAT 110 Minimum Grade of C or Credit level MAT 110 Minimum Grade of TC) |
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