CUL 280 — Cost and Control
Provides students with the opportunity to perform business and math skills using mathematical functions related to food service operations in the areas of cost, control , purchasing and receiving. Lecture: 3.0 credits (45 contact hours).
Part of
- Business Administration - AAS
- Hospitality Management - Certificate
- Advanced Catering - Certificate
- Advanced Culinary Arts - Certificate
- Advanced Food and Beverage Management - Certificate
- Catering and Personal Chef - Diploma
- Culinary Arts - Certificate
- Culinary Arts - AAS
- Culinary Arts - Diploma
- Food and Beverage Management - Certificate
- Food and Beverage Management - Diploma
- Marine Culinary - Certificate
- Marine Technology - AAS