Planning for Culinary Profit

Course Code: CULN 235

Academic Year: 2017-2018

"Profit is not something to add on at the end, it is something to plan for in the beginning" -Megan Auman. This course introduces students to the theoretical applications of cost control management principles and practices, used in the foodservice industry. Students learn applied hospitality accounting and cost control terminology, yield calculations, banquet event order, standard recipes and requisitions, menu engineering, income statements and budget calculations. Students also acquire essential skills to create automated excel spreadsheets and templates according to industry standards.