FSMN 225 - Cost Control for Food Services;3 credits

Institution:

Brookdale Community College

Subject:

Description:

Students will make "back-of-thehouse"management decisions based on the analysis of data recorded on control forms, profit and loss statements, and balance sheets. Emphasis will be given to purchasing, receiving, storing, inventory control, portion control, waste control, and cost control as applied to materials, labor, and overhead. (Prerequisite: MATH 015 or passing score in computation on Basic Skills Test)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brookdalecc.edu

Phone Number:

(732) 224-2345

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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