RM 107 - Cost Control in Foodservice
This course is designed to teach students how to control foodservice costs by doing forecasting and budgeting, determining menu prices, controlling food costs in purchasing, receiving, storage, and issuing. Students will learn to project restaurant revenue and how to manage buffets and banquets.
The texts and final exams are part of the ManageFirst® Program from the National Restaurant Association (NRA). This course provides students with marketable skills for a career with the Restaurant and Foodservice industry. Students also take the National Restaurant Association ServSafe Exam in Food Safety and the Alcohol Exam to receive NRA-branded certificates. By completing 4 Core topics and 1 Foundation Topic of ManageFirst® Program students can achieve the Foodservice Management Professional® (FMP®) credential. This course completes 1 core topic and 1 foundation topic of that program.
RM 105 - Dining Room Service