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CULA 2205 - RESTAURANT COST CONTROL
Prerequisites: CULA 1207 or consent of Dean
This course is designed to provide the student with critical knowledge of food, beverage and labor cost control procedures and methods. Implementing control measures, calculating costs, taking corrective action, and evaluation of the control process will be covered. The course will also stress control tools, budgets, purchasing and receiving controls, production control, labor and sales controls.

Lecture
Description PREREQUISITE: CULA 1207 or Consent of the Dean
Course is designed to provide the student with critical knowledge of food, beverage and labor cost control procedures and methods. All aspects of the control process will be covered: implementing control measures, calculating costs, taking corrective action and evaluation of the control process. The course also will stress control tools, budgets, purchasing and receiving controls, production control, labor and sales controls.
Prerequisites ( CULA 1207 / Lecture <min credit = 3.00> or Instructor Permission Required from WAGNER, MARGO A )
Corequisites N/A
Fees N/A
Credits 3.00
Credit Types Standard

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