CUL 224: Principles of Cost Control
Forecasting and cost control exercises are a major part of this course. Students are involved in analyzing all costs related to food, beverage, labor and supplies as well as discussions and exercises related to purchasing, receiving, and storage.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2
- Lecture Hours
- Clinical Hours
- Lab Hours
- Other Hours
- Total Hours
Some classes are not offered every term. To see if this class is currently available, check the schedule.
Save a trip to campus. Just fire up your computer webcam and microphone to talk to an advisor online.more »
Save time and gas: Get your books online through WCC’s Barnes & Noble Bookstore.more »
What Students Say About Online Classes
“Online classes allowed me to take more credits per semester while working part-time. Besides, what is better than attending school curled up on the couch and in your pajamas!”—Kim C., 23