This course provides a study of the cost control aspects of hospitality operations including budgeting, forecasting, financial analysis, food and labor costs, beverage control, and inventory control for hospitality business operations. It will focus on the financial aspect of food and beverage service operations. It includes policies and procedures, as well as industry accepted standards in controlling food and beverage services stocks and supplies.
- Gurò: John Kirby Miranda
Skill Level: Beginner