NWCCD 2009-10 Catalog 
    
    Mar 28, 2024  
NWCCD 2009-10 Catalog [This is an Archived Catalog.]

Add to Portfolio (opens a new window)

FSHM 1530 - Basic Cost Control


This course will teach students how to maximize food service profitability by controlling production cost. Utilizing practical methods for successful food, beverage and labor cost controls, the student will explore all other factors influencing labor cost, meeting performance standards and in-house training.

Credits: 2

Lecture/Lab Hours: 2 lecture hrs/week



Add to Portfolio (opens a new window)