Hotel/ Restaurant Management 2353 - Food Costing Principles and Application

Institution:

Carl Albert State College

Subject:

Description:

Students in this course will learn food costing procedures including determining percentages; yield percentages, determining selling price, and month end food cost. The emphasis is on helping students becomes "cost conscious." This increases student's awareness of product cost during production. This course also contributes to student menu planning skills.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.carlalbert.edu

Phone Number:

(918) 647-1200

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.