OCMF 200Foodservice Finance – *2.0
A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for cost control and decision- making. The course progresses from training students to associate numbers with financial and logistical aspects of a foodservice business to an overview of budgets, industry standards and variation analysis. Case studies are used to provide real world examples.
- Subject
- OCMF
- Credits (min)
- 2
- Credits (max)
- 2
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu