Nov 26, 2020  
2020-2021 Catalog 
    
2020-2021 Catalog

HOSP 220 - Controlling Food Costs (2)


Students will be introduced to all aspects of food costing.  Students will be introduced to how to establish food cost parameters for restaurant menus and catering functions.  Topics will also include how to evaluate the food cost of menu items to keep food costs in line as market prices fluctuate. 

Prerequisite(s): BUSN 101 - Introduction to Business (3)  and CART 100 - Intro Culinary Food Service (2)