NWCCD 2008-09 Catalog 
    Sep 27, 2023  
NWCCD 2008-09 Catalog [This is an Archived Catalog.]

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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: (2.00 cr.)

Lecture/Lab Hours
(2 lect hrs/week)

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