REST 190 - Food and Beverage Cost Control

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): HOSP 130
Corequisite(s): None
Restriction(s): None

This course examines the various factors that are responsible for cost fluctuations in a food and beverage operation with regard to food, beverage, and labor. The course will focus on the following concepts: accurate cost assessment; interpretation of financial statements; tools and methods used for cost analysis as well as cost adjustment/control through operations; policy; purchasing; and human resources. Various types of fraud and ethical operation will also be examined.

Student Learning Outcomes of the Course:

Adjust recipe yield and calculate selling price based on different approaches
Forecast sales utilizing historical data
Display proficiency in developing and analyzing income statements
Research and analyze available and emerging cost control technologies
Relate food and beverage cost control concepts to actual industry practices
List and define procedures for calculating orders and controlling inventory
Adhere to classroom policies and demonstrate/exhibit professional behavior