Course Number :
Course Title: FOOD AND BEVERAGE COST CONTROL
This course emphasizes the theories and techniques that are commonly used in the restaurant industry for controlling food and beverage costs. It emphasizes how controllers, and managers can use these approaches to successfully measure and control food and beverage output. The course will present theories and techniques which will then be applied to a real world context.
Prerequisite: HMGT 0220, ACCT 0202