Our Food, Beverage, and Labour Cost Control course introduces you to the concept and importance of controlling primary costs. Learn the techniques, procedures, and calculations used in the food service industry to evaluate current costs and to monitor and maintain future costs. Study control policies and procedures related to purchasing, receiving, storing, issuing, and production.
You must have completed our MATH 1103 Hospitality Mathematics (Distance Learning) course. (An approved equivalent is also acceptable.)
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts