DTC114 Food Safety, Sanitation, and Cost
This course will focus on management techniques, daily and monthly food costs, beverage costs, inventory control and the analysis of labor and overhead costs. It also includes an in-depth survey of modern management and control techniques utilized in the food service industry. In addition, this course is designed to expose students to areas of importance in food safety and sanitation. Material covered will help the students in solving individual problems concerning sanitation and public health. The students will be prepared for the ServSafe certification exam given by the Educational Foundation of the National Restaurant Association.
Prerequisite
Communications and Mathematics Proficiencies