Food and Beverage Cost Controls (FOSR 2008)
Students gain a thorough understanding of the operational principles of beverage, food, and labour cost control. Techniques and procedures as they pertain to the flow of goods through a hospitality operation from control of purchasing through to portioning and revenue control are the focus. Students use current computer applications and software relevant to the cost control process.
Credits:
| Credit Hours | Contact Hours | Lecture Hours | Lab Hours | Other |
|---|---|---|---|---|
3.000 |
42.000 |
|
|
|
[+] Prerequisites:
[+] Corequisites and Concurrent Prerequisite(s):
None
[+] Equivalents:
FOSR 2000 F&B Control Systems
[-] Restrictions:
Must be enrolled in one of the following Levels:
Post Secondary
Must be enrolled in one of the following Majors:
(HADM) Hosp Admin - Hotel and Resort
(HROP) Hotel & Resort Operation
(HMGT) Hosp Mgmt - Hotel and Resort
(HRAD) Hotel & Resort Administration
(CULN) Culinary Management
(HHRO) Hosp-Hotel and Resort Ops Mgmt