Cost Controls

Course Code

CUA 261

Credits

3
Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Students may take the national Cost Controls test from the National Restaurant Association Education Foundation. If they pass the test with 75% or higher they will receive a national certificate for the course.

Related Programs

In their own words...

We place nearly 100% of our students who complete these programs. We have very good job contacts in these programs, with a lot of community support, which makes these very successful programs.

Terry Partridge
Current Faculty