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.
CUL 171 Food and Beverage Controls
Lec: 3.0 Lab: 0 Credit: 3.0
Course Offered
FallSpring
Summer
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Culinary Institute of Charleston