The course presents the concepts and principles of cost control as it applies to the cost centers and revenue producing areas of a food service operation. It focuses on the principles and procedures involved in an effective system of food, beverage and labor controls used in the hospitality industry. There is an emphasis on practical application of the theories, concepts and methods for cost controls of operations.
- Teacher: TSHIN LIP VUI
For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fifth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.