CLART 111 - Cost Analysis

3.0 Credits
Provides experience in the cashiering in a restaurant operation. Including introduction to the point of sale system with data entry consisting of menuand tracking food costs. Recommended completion of CLART 100.
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.

Course Typically Offered
Fall, Winter, Spring