| Code | Description |
|---|---|
| LO1 | • Understand the major areas of cost in an operation and the controls used for each of these stages: (1) purchasing, (2)storing, (3)production, (4)service, (5)employee |
| LO2 | • Understand the application of cost-volume-profit analysis in a food and beverage operation. |
| LO3 | • Improve basic math skills and do recipe costing, sales price calculation and purchasing research |
| LO4 | • Improve basic math skills and do recipe costing, sales price calculation and purchasing research |
| # | Assessment Type | Contribution (%) |
|---|---|---|
| 1 | Midterm Exam | %25 |
| 2 | Homework | %15 |
| 3 | Final Exam | %60 |
| TOTAL | %100 | |
| PO \ LO |
LO1
|
LO2
|
LO3
|
LO4
|
|---|---|---|---|---|
| PO-1 | ||||
| PO-2 | ||||
| PO-3 | ||||
| PO-4 | ||||
| PO-5 | ||||
| PO-6 | ||||
| PO-7 | ||||
| PO-8 | ||||
| PO-9 | ||||
| PO-10 | ||||
| PO-11 | ||||
| PO-12 | ||||
| PO-13 | ||||
| PO-14 |