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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

Develop management competencies in practices such as predetermining food, beverage and labour costs. Students will discuss the control process in the primary phases of restaurant operations (purchasing, receiving, storing, issuing and production), and they will explore factors affecting labour cost and performance standards.

In-class learners will balance theoretical learning with practical activities. Online students will enjoy interactive digital activities and lively forum discussions with their peers and instructor.