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.
Course Delivery Method:
This is normally an in-class course but will be offered temporarily online via Blackboard Learn/Collaborate while college buildings are closed.
You must have completed our MATH 1103 Hospitality Mathematics (Distance Learning) course. (An approved equivalent is also acceptable.)