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May 07, 2024
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CA 5000 - Food and Beverage Cost Control
3 Credit(s) Hours: 3 hrs.
The application of tools to manage and control food and labor costs in the food service industry. Students learn the fundamental flow of the purchasing cycle including procuring vendors, selecting products, placing orders, and proper receiving procedures. Emphasis placed on understanding and controlling food and labor costs through forecasting, inventory evaluation, and income statements. Preparation for industry certification of the National Restaurant Association Educational Foundation Manage First Program certification exam.
Prerequisite(s): passing score on the Elementary Algebra portion of the ACCUPLACER CUNY Assessment Test in Math or MAT M100 , and CA 990
Department: Tourism and Hospitality
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