HCM 353 - Menu and Profit Engineering

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.