CUL 2020 - Food Service Cost Control

Institution:

Oakland Community College

Subject:

Description:

This course will focus on the importance of controls in the modern food service industry. Food, labor and beverage costs will be examined in depth as well as the relationship these costs have to the profitability of the operation. Students will practice calculating costto- sales ratios and cost/volume/profit equations.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.oaklandcc.edu

Phone Number:

(248) 341-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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