CUL 211 - Food and Beverage Cost Control

Prerequisite: This course requires a minimum COMPASS reading score of 70 or successful completion of

to enroll.

Description: This course is designed to prepare students to apply food and beverage cost control methods intended to maintain a profitable and economical foodservice operation. Key areas examined are: terms, the four-step control process, the food control process, and labor control, P & L Statements, Income Statements, Butcher Test, Cooking Loss Test, and Menu Engineering Analysis.

Credits: (3)
Lecture Hours: 2
Lab Hours: 2

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