Food and beverage Cost control module course focuses on the principles and procedures involved in an effective food and beverage control system for hospitality industry including standards and cost determination throughout the food and beverage cycle, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing methods, theft/fraud prevention, and labour cost control. This course provides the fundamentals for gathering information, developing forms and procedures, assessing and evaluating the information and applying the results to maintain efficient food, beverage and labour cost control.
- Teacher: Denys Ntakirutimana