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Food, Beverage, and Labor Cost Control

HOSP - 120

Credits: 3

Catalog Year: 2017

This course acquaints students with the principles of cost controls and their application to food and beverage operations. Emphasis is placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation. Topics include costs and sales relationship, forecasting sales, preparing budgets, cost control systems, controlling inventory, and computer equipment and software.