Principles of Food, Beverage and Labour Cost Control

Develop management competencies in practices such as predetermining food, beverage and labour costs. Students will discuss the control process in the primary phases of restaurant operations (purchasing, receiving, storing, issuing and production), and they will explore factors affecting labour cost and performance standards.
In-class learners will balance theoretical learning with practical activities. Online students will enjoy interactive digital activities and lively forum discussions with their peers and instructor. 

 

Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.