FMTC 211 - Food, Beverage and Labor Cost Control

(3,0) 3 Credits

This course is designed to provide students with the basic framework on which to build a solid understanding of controlling food, beverages, and labor costs. Emphasis is placed on budgeting, sales analysis, pricing, portion control, cost analysis, menu scoring and guideline percentage tests for all major expense components integral to food and beverage operations. These “control” aspects of the food and beverage industry are areas that dictate profit and loss. The course is taught assuming no accounting background. However, accounting courses will be helpful for those students seeking to operate their own business.

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