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Sep 08, 2024
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CULA 215 - Food, Sales, Beverage, and Labor Cost Control3 lecture hours, no lab hours, 3 credit hours Introduces food service methods and procedures, including purchasing techniques, storeroom operations, and inventory control. Lectures include food specifications, product quality, and reporting procedure. Scheduling and labor cost control. Prerequisite(s): Eligibility for MATH 120.
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