HP-436 Cost Controls for Food, Beverage, and Labor
This course focuses on the assessment and control of costs within the foodservice operation. It expands on basic accounting, marketing, and legal principles, as well as food and beverage sanitation, production, and service methods, and staffing and labor cost controls. Technology used in food and beverage operations, such as POS systems, analysis capabilities, a running case study, and menu analysis and engineering are discussed.
Credits
3