Cost Controls

Cost Controls

FOSR 2008

Students gain a thorough understanding of the operational principles of beverage, food, and labour cost control. Techniques and procedures as they pertain to the flow of goods through a hospitality operation from control of purchasing through to portioning and revenue control are the focus. Students use current computer applications and software relevant to the cost control process.

Credits

3

Course Hours

42

Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.

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