Description
Cost Control
This course will present concepts and tequniques of cost control in the culinary industry. Studetns select and apply methods, procedures, and systems to control costs and analyze the application, theory and concepts. Focuses on concepts for culinary managers who are responsible for making strategic and proactive decisions to maximize revenues in a cost-efficient way; fixed product supply and varying consumer demand make this a challenge. Focuses on concepts for paying critical attention to core product revenue maximation due to the perisible nature of a service-based product.
Details
Grading Basis
Official
Units
3
Offering
Course
CUL ARTS 10316134
Academic Group
Associate Degree
Academic Organization
Hospitality
Typically Offered
Fall, Spring