CULN1373

This course incorporates basic math as related to the food service industry. Topics will include principles of food cost controls, daily yields and menu pricing, monthly report forms, food check preparation, recipe conversion and standardization procedures. This course will also cover cashier's report procedures, the use of balance sheets to determine the state of a food service operation, and costing as related to budgeting, improvements of operation efficiency and comparisons of similar operations. In addition this course will cover the principles of purchasing, receiving and storage. Students will learn the ABC's of inventory as well as how to utilize sales history and popularity percentages to create forecasting as it pertains to budgeting and production.