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Food Sanitation and Cost Control
Covers principles and practices of food sanitation and cost control for managers. Explains cost control and sanitation processes from purchasing through receiving, storage, issuing, preparing and serving. Includes inventory control techniques and yield cost analysis. Sp
Tuition and Fees
(see the college Tuition & Fees page for more information)
| Credits |
Tuition |
Online Fee |
Universal Access Fee |
| 3 |
$210.00 |
$50.00 |
$24.00 |
This table does not include any special class fees or the cost of textbooks.
How to Register
Buy the book
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Instructors who have taught this course during the past year.
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Eric Aebi
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