Food and Beverage Cost Control

Catalog description

This course focuses on the principles and procedures involved in an effective control of food, beverage and labor costs for the hospitality industry. This course provides the fundamentals for gathering information, developing performance goals and procedures, assessing and evaluating the information and applying the results to maintain efficient food, beverage and labor cost control. This course includes the examination and analysis of hospitality Profit and Loss Statements used to evaluate operational performance.