HCM 280 - Food Cost Accounting

CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

This course teaches students to effectively calculate and control costs in foodservice establishments. Students are provided with the basic concepts to yield a profit in the kitchen and manage effective control over income and expenses in the restaurant industry.

Course Learning Outcomes

1. Appreciate the importance of effective cost accounting in the kitchen and dining room.

2. Identify the basic opportunities for an apprentice to contribute to food cost control.