CUL 245 - The Business Chef

Institution:

Truckee Meadows Community College

Subject:

Description:

Prerequisite: MATH 093 or equivalent or qualifying Accuplacer, ACT/SAT test results. Course intended to give the student the tools needed in today's tight labor market for advancement in the food service industry. Today, chefs, souse chefs and food managers, as well as owners, must know and understand food service math and importance of the bottom line to an operations success. You will be exposed to such topics as organizing a business's food, labor and overhead costs, purchasing, equipment selection, basic facilities design and scheduling staff. Students exposed to completing spreadsheets and will demonstrate how to control costs, calculate cost percentages, and breakeven points. Students should bring a calculator to the first class.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tmcc.edu

Phone Number:

(775) 673-7000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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