HSP 230 - Food & Beverage Cost Control

Examines the impact of menu planning, purchasing receiving, inventory control, production, and service to the guest on the manager’s ability to control operational costs. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. (Fall only)
Prerequisites: HSP-130
Credits: 3
BUS