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May 02, 2026
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 220 - Controlling Food Costs (2)
HOSP 220 expands on the Culinary Math acquired in CART 246 Fundamentals II and introduces students to the principles and best practices for controlling food costs in the food service industry. Course work is conducted online through the National Restaurant Association ManageFirst Program.®
Prerequisite(s): BUSN 101 - Introduction to Business (3) and CART 100 - Intro Culinary Food Service (2)
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