Cost Controls for Food Service Industry (COOK 7010)

Course overview

The ability to forecast, control and manage costs is essential to operational success. Although standards will vary from operation-to-operation, the intent is the same- to ensure profit. This course provides students the opportunity to implement, monitor and evaluate the effectiveness of cost control systems and identify how to take corrective action when required.

Condition: Students must have numerical skills involving percent, decimals and fractions and a working knowledge of spreadsheets will be an asset

Please Note: this credit course may be part of a credential program offered by NSCC. While a course may not have an admission requirement, all NSCC programs have admission requirements. For more information on programs and admissions, please visit Admission Requirements.

Schedule and cost

Additional costs and fees

A College Services Fee and Student Association Fee will apply for part-time students registered in credit courses. In some instances, offerings of the same course across multiple terms may have a differing cost. For more information, please visit Costs & Fees.