Restaurant Cost Controls 10316115
Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.
Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
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#01 Fall |
Open |
11/04/2024
–
11/14/2024
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In-Person | Wausau Main Campus |
Nov 4 – Nov 14
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 12:00 PM
E112 - Culinary Lab Wausau - E Building
Jonathan Reinke
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View Rates |