Dec 26, 2024  
2023-2024 Catalog 
    
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2023-2024 Catalog [ARCHIVED CATALOG]

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CART 245 - Menu, Purchasing and Cost Control

3 Credit(s)
This course is designed to present menu planning as a guide to managing and cost controls. The emphasis is on the key role menu planning, pricing structures and cost controls play in relation to the entire operation of a food service establishment. Course includes planning various menus and proper pricing structures with regard to food, labor, utility and beverage costs. Students will be expected to understand the overall concept of purchasing and receiving practices in quality food service operations and to be able to apply knowledge of quality standards and regulations governing food products to purchasing function. The student will receive and store food and non-food items properly using standard storage practices. This course is designed to teach the management of the monetary dimension of the hospitality industry.

Prerequisite(s): Math Core requirement


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