You are now in the main content area
HTF 201
Food and Beverage Cost Control Systems
This course examines control functions in food and beverage operations affecting profitability. Definition, planning, design, standards and analysis of food and beverage cost controls are studied. Topics include control of sales, income, inventory and labour costs, cost-volume-profit relationships, menu engineering and the use of technology in food and beverage planning and control.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Prerequisites
None
Co-Requisites
None
Antirequisites
None
Custom Requisites
None
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.
- HTF 505 - Restaurants from Concept to Operations
- HTF 506 - Food and Beverage Operations
- Hospitality and Tourism Management
