Food Service Cost Control

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