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 course. (An approved equivalent is also acceptable.)
Additional Information
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
HOST 1150
CMDI 1005
HOSF 1206
HOST 1005
Hours and Fees
Hours
56
Fee
$398
Course Sections
CRN:
W53518
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
Tu
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). Blackboard LMS access details can be found under Blackboard Requirements.
Last Day to Register:
21 Jan 2023
CRN is Closed
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Location(s):