Mar 24, 2023  
2022-2023 Catalog 
2022-2023 Catalog

HC 110 - Hospitality Mathematics

Credit Hours: 3

A course designed to develop the math skills necessary to complete measurement conversion, portion control and costing, recipe conversion and production control forms used in the industry. Standard systems, including computerized ones used to perform these functions will be introduced.

Course Outcomes
Upon completion of this course, the student will be able to:

  • accurately calculate ingredient cost based on type of food, container, trim loss and weight to volume or volume to weight conversion;
  • accurately calculate recipe portion costs using accurate ingredient cost information; and
  • use at least two different methods for calculating profitable menu prices.

Using the computer:

  • produce “hard copy” of recipes featuring detailed preparation instructions or cost analysis information;
  • add new ingredient information to program inventory, including proper price, purchase unit information and recipe unit information; and
  • generate a “shopping list” of ingredients for selected recipes.

Prerequisites: Math placement test score of college algebra.
Corequisites: MT 003 or MT 006
F/S (C, N)