Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY225 | MENU PLANNING AND COST CONTROL | 3 | 3 | 3 | 6 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Define terms related to food and beverage operating costs |
Calculate the cost according to the menu types |
Prepare reports on the costs of businesses |
Implement workflow monitoring for cost control in the kitchen |
Explain the principles of purchasing, receiving, storage |
List the lost, illegal, waste and irregularities in the kitchen by listing the ethical violations |