HOS 123 - Food Costing Principles And Application

Institution:

Seattle Community College-Central Campus

Subject:

Description:

Prereq: HOS 101. Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units. Use mathematics skills to make conversions, cost bulk and sub-recipes and calculate the selling price of a menu item.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.seattlecentral.edu

Phone Number:

(206) 934-3800

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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