2019 - 2020 College Catalog 
    
    Feb 28, 2020  
2019 - 2020 College Catalog

REST 190 - Food and Beverage Cost Control


Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): HOSP 130 

Restriction(s): None

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