CUL 224: Principles of Cost Control

Forecasting and cost control exercises are a major part of this course. Students are involved in analyzing all costs related to food, beverage, labor and supplies as well as discussions and exercises related to purchasing, receiving, and storage.

Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2


Description Hours
Credits 3
Lecture Hours 45
Clinical Hours 0
Lab Hours 0
Other Hours 0
Total Hours 45
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