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Lifelong Learning - List of Courses

Management of costs in foodservice units

The general objectives of this course are: 1. To provide theoretical and practical knowledge of cost management in catering units. 2. To reinforce and promote appropriate methodologies for evaluating menu costs in catering units. 3. To provide tools for properly monitoring meal production costs.

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Faculty of Nutrition and Food Sciences
Type of Course
Open Training Course
4 Hours
Tuition Fee
National: 30.00€
International: 30.00€

The values shown are indicative. For more information on tuition fees, see the link "Learn more".

All the information presented relates to 2023/2024