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Apr 23, 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 and personnel. Tracking food costs. Prerequisite: CLART 100 .
Course Objectives
Upon successful completion of this course, students will be able to:
- Demonstrate the proper cashiering functions on a point of sale system. [REASON]
- Demonstrate the proper handling of receipts and of the cash drawers. [REASON]
- Perform opening and closing procedures on a point of sale system. [REASON]
- Design daily restaurant forms. [COMMUNICATE]
- Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
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