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.
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.