Food, Beverage, and Labour Cost Control HOST 1200
New
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.
Additional Information
Disclaimer: Continuing Education courses do not have an intersession (reading) week.
Full Time Equivalent
HOST 1005
Hours and Fees
Hours
28
Fee
$234.01
Course Sections
CRN:
F23169
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
Th
Time:
6:15 – 10:15 p.m.
Location(s):
Hours:
28
Fee:
$234.01
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.
CRN:
W62005
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
W
Time:
6:15 – 10:15 p.m.
Location(s):
Hours:
28
Fee:
$234.01
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:
- The Chef School (Continuing Education only)
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our fees policy, refund policy, and textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time programs.