MENU PLANNING AND COST CONTROL COURSE IDENTIFICATION AND APPLICATION INFORMATION
Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GAS225 |
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) |
Define terms related to food and beverage operating costs. |
Calculate the cost according to the menu types. |
Prepare reports on the costs of businesses. |
Explain the principles of purchasing, receiving and storing. |
Carry out workflow intended for cost control in the kitchen. |