This course provides students with the knowledge and practical skills required to manage and control food and beverage costs effectively in hospitality operations. It emphasizes the importance of cost control as a key factor in achieving profitability and operational efficiency in restaurants, hotels, and catering establishments.
Students will learn methods of planning, purchasing, receiving, storing, issuing, and production control to minimize waste and maximize profit. The course also covers menu pricing, budgeting, standard costing, inventory management, and cost analysis techniques.
By the end of the course, students will understand how to interpret cost reports, identify variances, and make informed decisions that contribute to financial success in food and beverage operations.
- Teacher: Twizerimana Theogene