Dec 07, 2022  
2014-2015 Undergraduate Catalog 
    
2014-2015 Undergraduate Catalog [ARCHIVED CATALOG]

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CSH 4200 - Food and Beverage Cost

3 Class Hours 0 Laboratory Hours 3 Credit Hours
Prerequisite: ACCT 2100, ACCT 2200, and CSH 3200.
This course provides a comprehensive look at the methods, tools and techniques to control food, beverage, and labor costs. Topics include planning, budgeting, standard costing, standardized recipes, menu development, principles of purchasing, staffing and labor costs. Emphasis is placed on controlling costs, allocation of overhead, and fiscal accountability in a sustainable environment.



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