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.
- Where
- Faculty of Nutrition and Food Sciences
- Type of Course
- Open Training Course
- Duration
- 4 Hours
- Vacancies
- 18
- 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