|
|
Sep 27, 2024
|
|
Catalog 2014-2015 [ARCHIVED CATALOG]
|
CULA 142 Costing and Menu Planning3 credits Students learn how to calculate food costs on various menus used in the food service industry. Students learn how to control restaurant and foodservice costs and the importance of budgeting and forecasting in the restaurant industry. They will have the opportunity to build and cost out a menu. Prerequisites: CULA 116 , CULA 128 , or instructor permission.
|
|
|