Cost Control for Hospitality Operations

Catalog description

This course will focus on the principles of food, beverage, and labor cost controls with emphasis on cost and sales concepts, cost/volume/profit relationship, food purchasing control, labor scheduling, food receiving controls, food sales, production controls, procurement, beverage controls, variance analysis, and establishing performance standards. This is a certification course by the National Restaurant Association. All prerequisite courses must be completed with a grade of “C” or better. All prerequisite courses must be completed with a grade of “C” or better.