Food, Beverage and Labour Cost Control HOST 1017 Email to a Friend Through our Food, Beverage and Labour Cost Control course, learn the principles of beverage and food cost control with a focus on techniques (from control of purchasing through to portioning and revenue control). Examine the development of such labour cost control techniques as staff and productivity monitoring as well as the development of the payroll control system. Prerequisite(s) You must have completed our MATH 1103 Hospitality Mathematics course or an approved equivalent. Full-time Equivalent(s) HOST 1005, HOST 1036, HOST 2035 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: S83281 Date(s) Day(s) Time Building Room 11 May 2017 – 10 Aug 2017 Th 6:15 – 10:15 p.m. SJB TBA Hours: 56 Fee: $433 CRN is Closed Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.