CA 140 - Hospitality Forms and Formulas

(4/4)

A course to introduce the forms and formulas specifi c to the hospitality industry. Topics include dry/liquid units of measure, metric measures, recipe costing and pricing, Butcher’s Yield Tests, Baker’s Percentages, recipe conversion, budgets, ledgers, and breakeven analysis. Students will use forms and formulas similar to those used in managing food service operations.

Print this Page