CULA 2230 - Food/Beverage/Labor Cost Control

Institution:

Saint Paul College

Subject:

Description:

Covers the principles of menu pricing and analysis, budgeting and inventory control systems in foodservice operations. (Prerequisite(s): CULA 1490 or Instructor approval) 3C/3/0/0

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintpaul.edu

Phone Number:

(651) 846-1600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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