HCA135 Accounting, Purchasing and CostControls

3 Credit Hours

Students will learn the importance of controlling all costs associated with the operation of a foodservice establishment. Students will also learn how to forecast, budget, manage sales, and how to properly receive, store and prepare food in accordance to an operation’s financial goals. In addition, students will earn a certificate from the National Restaurant Association (NRA) in collaboration with the Manage First (MFP) credential. This course is one of the five (NRAEF) courses that help students earn their MFP certification. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 110 Restaurant Management and Leadership, and HCA128 Food Sanitation

2020 Spring Term

Section: A
Course Format: On-Campus Seats Available: 8/16
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M112B 03/16/20 - 05/13/20 12:30 PM - 3:30 PM M W Kendra Smith
Type In-Person
Location FHTC M112B
Dates 03/16/20 - 05/13/20
Times 12:30 PM - 3:30 PM
Meeting Days M W
Instructor Kendra Smith