FSM 210 - Controlling Costs in Food Service

Institution:

Rowan College at Burlington County

Subject:

Description:

This course teaches the management of cost in all food service areas. It focuses on how to calculate and manage revenue, expenses, pricing, profit, food costs, labor costs, beverage costs, production costs, other costs, and to analyze results using basic accounting principles. Microsoft Excel is used as the basis for the formulas to determine cost percentage, profit, ideal expense, variance, sales per guest, waste, popularity, percent of budget, product yield, inventory value, productivity, selling price, assets, working capital, turnover, return on sales, breakeven point, and return on investment. Students can earn a course certificate in this subject from the National Restaurant Association. Prerequisite: MTH 104 or higher 3/0/0

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rcbc.edu

Phone Number:

(856) 222-9311

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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