CUL 3030 - Food Service Cost Control, Purchase, and Inventory

Clock Hours: 60

Delivery Mode
on-ground

Course Description:
Importance of Cost Control and Inventory Control in the Food Service Industry

Student Learning Outcomes:
The student will learn the different methods of inventory control. Manual systems versus electronic spreadsheet.

Menu pricing methods to meet income necessary to continue operations.
Examine pricing strategies to obtain sales goals.
Identify economic and marketing strategies.
View software packages for food service and hospitality management.
Review procedures to minimize food waste.
Interpret Profit&Loss statements
Understand loss prevention strategies looking at safety, food handling, maintenance, and environmental effects.
Calculating menu pricing based off of unit costs of ingredients, yield, labor cost, and operating cost.