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    2 courses found in Semester SPRING 2014
CONTROLING FOOD SERVICE COST I  / RL101
Through classwork applications, this course examines cost ratios, recipe conversion, labor cost and budgeting, production analysis and menu pricing, methods, food cost control systems, and menu product mix.
CONTROLING FOOD SERVICE COST II  / RL101B
This course examines production analysis and menu pricing, methods, food cost control systems, and menu product mix. Pre-Requisite- Controlling Food Costs I