HC230 — Food and Labor Cost Control
HC 230 - Food and Labor Cost Control HC 230 - Food and Labor Cost Control An overview of concepts, terminology, and mathematical procedures involved in cost analysis and budgeting. Systems for control of direct and indirect costs of operation will be examined. Students will operate their own restaurant, making cost decisions through the use of computer simulation concerning the menu, labor costs, and other direct costs of operation. Course
Prerequisites: HC110