Principles of Food, Beverage and Labour Cost Control
|Lecture hours per week||3|
|Lab hours per week|
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.