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Principles of Food, Beverage and Labour Cost Control

Course Code HOSP-320
Lecture hours per week 3
Lab hours per week
Course Availability: Open
Description: This course combines practical experience with theoretical learning and assists in the development of learner competencies in the management of practices such as predetermining food, beverage and labour costs. Students will discuss the control process to the primary phases of restaurant operations (purchasing, receiving, storing, issuing and production), and explore the factors affecting labour cost and performance standards.