Food and Beverage Cost Controls

This course focuses on the principles and procedures involved in effective cost control management for food, beverage and labour in the Hospitality Industry. Students will develop skills in basic control procedures, internal control methods, methods used for cost analysis & cost adjustments as well as interpretation of financial information. The use of applicable computer applications will also be introduced.

Requisites:

  • Complete all of the following
    • Earned a minimum grade of C- (55%) in at least 1 of the following:
      • ACCT261 - Introductory Financial Accounting 1 (3)
      • ACCT263 - Financial Accounting for Tourism Majors (3)
    • Earned a minimum grade of C- (55%) in each of the following:

Course Code: HOSP-220

Tuition Fees: $ 372.57

Lab/Field Fees: $ 85.38

Delivery Methods: ℹ️

  • On-campus

Credits: 3

Course Outline: Download PDF