Food Service Cost Control (CULI-203)
2013 Fall 
Location: Main Campus

Description: This course covers basic controls of a commercial food service operation including: recipe yields, portion controls, mark-up requirements, inventory control, cash control, inventory accountability, payroll calculations and culminates in the production of a profit and loss operating statement. Prerequisite of or concurrent enrollment in CULI 101 and 102.

Textbook information can be found here.
08/19/2013 - 12/16/2013 Main Campus R. Rhymes
Lecture Time: 10:00AM - 11:30AM Days: W Seats: 16

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