CUL 211 - Food and Beverage Cost Control

Corequisite: CUL 111 and CUL 115

This course is designed to prepare students to plan, prepare, understand, interpret, organize, analyze and evaluate the financial management functions of foodservice firms. Four key areas are covered: terms, the four step control process, the food control process and labor control.

Credits: 3

Lab Hours: 0.00
Lecture Hours: 3.00
Credit Type: CR

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