Description
Students will experience working with inventory control, recipe adjusting, pricing and scheduling within a computerized foodservice management program. Financial reporting reflecting food costs, labor costs, sales income and profit and loss statements is reviewed. Other topics discussed include food storage techniques, inventory pricing, waste reports and controlling food cost in sales. Labor productivity including sales per person hour is introduced. Certication by NRAEF is required for completion of this course. Prerequisite: CA 163.