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


Term: Fall 2024

Section Name: CULI-203-HY01D

Location: Main Campus

Available Seats: 20

Faculty Name: R. Rhymes

Min Credits: 3.00


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