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CULN2228 – Food Cost Control pdf

Credits: 3 (3/0/0)
Description: This course covers the cost structure of food service operations and provides methods and applications to monitor and control food and labor costs.
Prerequisites: None
Corequisites: None
  1. Identify costs to the food service operation.
  2. Determine factors that affect costs.
  3. Prepare income statements.
  4. Calculate daily, weekly, and monthly food and labor cost percentages.
  5. Calculate portion costs.
  6. Estimate menu pricing.
  7. Develop operating budget.
  8. Examine the purchasing process.
  9. Examine storeroom issue and inventory systems.
  10. Calculate inventory for end-of-month food cost.
  11. Examine cooking loss tests.
  12. Examine employee labor cost factors.
MnTC goal areas: None

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