HC 300 - Food and Labor Cost Control

Institution:

Erie Community College

Subject:

Description:

An overview of concepts, terminology and mathematical procedures involved in cost analysis and budgeting. Systems for control of direct and indirect costs of operation will be examined. Students will operate their own restaurant, making cost decisions through the use of computer simulation concerning the menu, labor costs and other direct costs of operation. Prerequisite: HC 100 F/S (C, N)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2006 - 09/01/2008 

Institution Website:

www.ecc.edu

Phone Number:

(716) 842-2770

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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