Credits: 3 credits
This course outlines the essential principles and procedures of effective food and beverage cost control. Students will be introduced to various control techniques that apply to different types of operations, from maintaining sales and cost histories to developing systems for monitoring current activities and projecting future profits. Topics covered will include budgeting techniques, standards determination, purchasing systems and menu pricing.
Prerequisite: ACCT 1000 Recommended
Prerequisite: Knowledge of Excel
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