FDSR 2253 - Hospitality Cost Control

Institution:

SUNY College of Technology at Alfred

Subject:

Description:

Topics include: principles of food cost controls: daily and monthly report forms, food check preparation, recipe conversion and standardization procedures, cashier's report procedures, use of balance sheets to determine the state of a food service operation, and costing as related to budgeting, improvements of operation efficiency and comparisions of similiar operations.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alfredstate.edu

Phone Number:

(800) 425-3733

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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