CART 010COST CONTROLS IN FOOD SER

Catalog

This course studies the basic principles of purchasing food and beverages, as well as nonfood items, with particular attention to product identification and to the ordering, receiving, storing, and issuing sequence. POS and control systems are examined as an efficient tool, costs and procedures for ordering, receiving, storing, and issuing are discussed. Concepts of food sales, revenue, and labor costs are studied.