Food, Beverage, and Labour Cost Control HOST 1017
Online
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.
Prerequisites
You must have completed our MATH 1103 Hospitality Mathematics (Online) course. (An approved equivalent is also acceptable.)
Additional Information
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
CMDI 1005
HOSF 1206
HOST 1005
HOST 1150
Hours and Fees
Hours
56
Fee
$398
Course Sections
CRN:
S84761
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
M
Time:
6:15 – 10:15 p.m.
Location(s):
Hours:
56
Fee:
$398
CRN Delivery Method Note:
Teacher-led online classes use a learning management system (LMS) and videoconferencing software (which may require a camera and a microphone). A welcome letter with details about the LMS will be emailed to you.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.