Courses & Programs

Foodservice Cost Control

COURSE CODE: CUL 215

CREDITS: 3

PREREQUISITES: Prerequisites: CUL 101 and CUL 115 with a grade of C- or better

The fundamental principles and techniques underlying the cost control process of foodservice operations specifically within the context of food production and procurement. Topics include standards and controls, recipe costing, purchasing, food, beverage and cost percentages, foodservice financial statements, inventory control, and menu pricing.  Prerequisites: CUL 101 and CUL 115 with a grade of C- or better.