FSM 220 - Food Beverage Cost Control Sp

Institution:

Wayne County Community College District

Subject:

Description:

PrerequisiteMath 112 or equivalent This course reviews the development of cost control measures for each subsystem of the foodservice operation. Students examine foodservice situations requiring math skills. There is a focus on food and labor cost to includesales, budget, costing recipes, pricing, equipment, utilities, overhead and profit. Students will use required industry foodservice forms for data collection. This Manage First course meets the criteria of the Educational Foundation of the National Restaurant Association.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wcccd.edu

Phone Number:

(313) 496-2600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.