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2018-2019 Catalog

CUL 171 Food and Beverage Controls

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Lec: 3.0 Lab: 0 Credit: 3.0

This course covers the principles and procedures involved in an effective food and beverage control system including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.

Prerequisite

Course Offered

Fall
Spring
Summer

Grade Type

Letter Grade

Division

Culinary Institute of Charleston