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Apr 27, 2024
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CLART 111 - Cost Analysis
3.0 Credits
Provides experience in the cashiering and money handling in a restaurant operation. Including introduction to the P.O.S. system with data entry consisting of menu, personnel and tracking food costs. Prerequisite
CLART 100. Corequisite
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Demonstrate the proper cashiering functions on a point of sale system.
- Demonstrate the proper handling of receipts and of the cash drawers.
- Perform opening and closing procedures on a point of sale system.
- Design daily restaurant forms.
- Demonstrate basic sanitation and safety in the restaurant industry.
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