Cost Controls (HOSP 2820)

This course provides students an opportunity to explore the internal controls and information systems used in food and beverage operations. They develop techniques for effective purchasing, receiving and production control, sales control, food and beverage cost calculation and the use of the sales mix. Emphasis is placed upon interpretation of data for effective and profitable decision-making using various tools such as Breakeven Analysis, Menu Engineering and Cost/Margin.

 course outline

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: