CUL 215 - Food Service Cost Control

Credit(s): 2
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 objectives include understanding recipe costing and its application for determining food cost percentages, alongside the development of effective purchasing strategies to optimize procurement and manage food and beverage costs.

The course emphasizes inventory management techniques designed to minimize waste and ensure efficient resource utilization. Additionally, students will explore menu engineering principles to create and price menus that maximize profitability while meeting customer preferences. Effective labor management, including planning and scheduling, will also be a focus, along with various cost control methods such as portion control and waste reduction strategies.

Students will develop skills in cross-utilization of ingredients to enhance menu versatility and reduce costs, while also learning forecasting techniques to proactively manage inventory and staffing needs. The course will address operational efficiency by assessing equipment utilization and ticket times, ultimately enhancing service delivery.

Finally, the importance of effective communication and teamwork will be highlighted, preparing students to foster collaboration among staff in executing cost control measures. By the end of the course, students will be equipped with the essential skills and knowledge to effectively manage costs in a dynamic food service environment, ensuring both operational success and customer satisfaction.

Prerequisite(s): CUL 100 , CUL 101 , CUL 104 , CUL 107 , CUL 108 , CUL 109 , CUL 113 , CUL 114 , and CUL 116 , each with a grade of C- or higher; eligibility for ENG 101 ; a valid ServSafe Certificate or successful completion of CUL 111

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