CAM 154 - Food and Beverage Cost Control: How to Make (and Keep) Your Money in the Restaurant Business
- Recent Professors
- Patty Fallahee
- Recent Semesters
- Fall 2026
- Class Size
- 20 students
- Difficulty
- 5.1Moderateout of 10
- Credits
- 1.5
- Fall 2026 Sections
- View Fall 2026 sections of CAM 154
- Transfers To
- CSU
- Description
- This course will cover all aspects of purchasing and cost control within the foodservice industry. Various costing
- Usually Held
- Tue 4:30pm–5:45pm