CUL-190 Food and Beverage Cost Controls
Students will examine the various factors that are responsible for cost fluctuations in a foodservice operation with regard to the areas of food, beverage, and labor. The class will focus on the following concepts: accurate cost assessment, interpretation of financial statements, tools and methods used for cost analysis as well as cost adjustments/control through operations, policy, purchasing, and human resources. Various types of fraud and ethics in operation will also be discussed.
Course Learning Outcomes
- Review variances on income statements to look for ways to maximize profit.
- Calculate costs and price food and beverage offerings to meet budgetary targets.
- Articulate how effective and measurable standards are essential to the cost control process.
- Examine a food service operation and devise a proactive cost control plan that will lead to profitability.