Food, Beverage and Labour Cost Control HOST 1017 Email to a Friend Our Food, Beverage and Labour Cost Control course introduces you to the concept and importance of controlling primary costs. Learn the techniques, procedures and calculations used in the food service industry to evaluate current costs and to monitor and maintain future costs. Study control policies and procedures related to purchasing, receiving, storing, issuing and production. Prerequisite(s) You must have completed our MATH 1103 Hospitality Mathematics course. (An approved equivalent is also acceptable.) Full-time Equivalent(s) HOST 1005, HOST 1150, HOSF 1206, CMDI 1005 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: W52543 Date(s) Day(s) Time Building Room 15 Jan 2020 – 15 Apr 2020 W 6:15 – 10:15 p.m. SJB TBA Hours: 56 Fee: $422 Register Now 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.