Kirkwood Community College

Kirkwood Community College Credit Catalog 2011-2012

HCM-256 Cost Control and Merchandising (3)

Defines and describes the cost control process in a foodservice operation. Emphasizes cost control methods in the purchasing, receiving, storage, production and service stages. Practices specification writing, recipe costing, menu pricing and product yield tests. Offers basic instruction in bakery merchandising, and opportunities to create bakery product displays. Credits: 3, Hours: (3/0/0/0), Prereq: HCM-260; Arts & Sciences Elective Code: B

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