Food & Labor Cost Control
HC-230-IN1
Erie Community College
- Semester
- Fall 2024
- Instructor
- Eric Joseph Paner
- Start Date
- 09-03-2024
- Total Credits
- 3
- Call to Register
- 716-851-1466
Take your class online with SUNY
You will learn the same curriculum as our on-campus students
An overview of concepts, terminology and mathematical procedures involved in cost analysis and budgeting. Systems for control of direct and indirect costs of operation will be examined. Students will operate their own restaurant, making cost decisions through the use of computer simulation concerning the menu, labor costs and other direct costs of operation.
Prerequisites:
HC 110
Course Area: Culinary Arts
Level: Lower Level Undergraduate
Dates: 09-03-2024 - 12-23-2024
- Find books for your online class
- Instructor: Eric Joseph Paner
- Local Course ID: 24FA_ERI_HC230_IN1
- Books & Supplies
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