CUL215 — Food Service Cost Control
Add to HCC Favorites This course provides an in-depth exploration of cost control principles and techniques essential for effective management in food service operations. Students will gain a comprehensive understanding of fundamental concepts, including standards and controls of costs, and the significance of the cost of goods sold and labor costs. Key
Prerequisites: CUL100, CUL101, CUL104, CUL107, CUL108, CUL109, CUL113, CUL114, CUL116, ENG101, CUL111