Credit(s)3.00 Lecture Hours: 3.00 This course teaches students to effectively calculate and control costs in foodservice establishments. Students are provided with the basic concepts to yield a profit in the kitchen and manage effective control over income and expenses in the restaurant industry.
SLOs: Upon successful completion of this course, students will be able to:
Explain the importance of effective cost accounting in the kitchen and dining room.
Identify the basic opportunities for an apprentice to contribute to food cost control.
