HOSP207 Principles of Cost Control in Foodservice Operations (3 semester hours)

This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.

Catalog Addenda

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...Food Preparation HOSP203 - Hotel and Restaurant Purchasing HOSP207 - Principles of Cost Control in Food Service...