A theory based course with practical lab applications designed to introduce students to industry related business math that focuses on metric conversion, mark up, mark down, cutting analysis, shrinkage analysis, and break even. Inventory management controls include gross profit statements, wage and profit ratios and price booking. Prerequisite: Admission into the Retail Meat Processing program
A theory based course with practical lab applications designed to introduce students to industry related business math that focuses on metric conversion, mark up, mark down, cutting analysis, shrinkage analysis, and break even. Inventory management controls include gross profit statements, wage and profit ratios and price booking. Prerequisite: Admission into the Retail Meat Processing program
