CCN: FSS2500 Title: Food Service Costing And Controls Credit Hrs: 3.00
Description : 
This course provides a cost managing approach to the study of food and labor controls. Students examine the relationship of food and labor costs to selling price; cost control procedures for recipes and menus; pre-cost and pre-control techniques; the preparation and utilization of management reports. A review of mathematics and its application to practical problems is covered. Emphasis is placed on the utilization of controls as a tool of management.
 
Lec Hrs =   48.00 Lab Hrs =   0.00 Oth Hrs =   0.00 Fees =   0.00

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