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.