FSM380 Food Service Cost Controls

This course teaches students techniques and methods of controlling the factors of production in a food service unit within a revenue management system. Students will learn food, beverage, and labor cost controls and the control of other semi-variable expenses including energy, repair and maintenance, music and entertainment, and direct operating costs associated with food and beverage operations. Upon successful course completion, student will be able to establish effective pricing, identify and correct costing problems, and understand the relationship between cost of goods and profit.

Credits

3

Prerequisite

None

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