This course is designed to provide students with the basic framework on which to build a solid understanding of controlling food, beverages and labor costs. Emphasis is placed on sales analysis, pricing, portion control, cost analysis, menu scoring and guideline percentage tests for all major expense components integral to food and beverage operations. These “control” aspects of the food and beverage industry dictate profit and loss. Textbook cost extra.
Required Textbook: Foundation of Cost Control
Author: Daniel Traster