CULA 2530 - Managerial Accounting for Foodservice Concepts

2 Credits

Students will acquire a working knowledge of the National System of Accounts for Restaurants and apply it to a foodservice environment. The class will examine profit and loss statements and calculate actual and theoretical food and beverage costs. Students will discover principles of effective menu writing and understand the effect of a menu on sales mix and profitability. Pricing, marketing, and cost control fundamentals will be explored. 2C/2/0/0

Prerequisite(s): CULA 1580 or instructor permission