CUL 215 - Food Service Cost Control
Credit(s): 3
The fundamental principles and techniques underlying the cost control process of food service operations, specifically within the context of food production and procurement. Topics include: standards and controls, recipe costing, purchasing, food, beverage and cost percentages, food service financial statements, inventory control, and menu pricing.
Prerequisite(s): CUL 100 , CUL 101 , CUL 104 , CUL 107 , CUL 108 , CUL 109 , CUL 113 , CUL 114 , CUL 115 , each with a grade of C- or better; eligibility for ENG 101 ; a valid ServSafe Certificate or successful completion of CUL 111
Pre/Corequisite(s): CUL 112
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