Food Service Cost Control

Course Overview

Course Code: CULI-203

Department: Culinary Arts

Credit Hours: 3.00

Textbook Information: Bookstore website

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

Course Schedule

Filters:

Term: Fall 2025 (Late Starting)

Section Name: CULI-203-OL33D

Location: Online

Available Seats: 19

Faculty Name: D. Utech

Min Credits: 3.00

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