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.
Prerequisites
You must have completed our MATH 1103 Hospitality Mathematics (Online) course. (An approved equivalent is also acceptable.)
Additional Information
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
HOST 1150
CMDI 1005
HOSF 1206
HOST 1005
Hours and Fees
Hours
56
Fee
$398
Course Sections
There are no classes currently scheduled for this course; however, check back often to see if we have developed additional schedules for the upcoming term. If you would like to receive an email update when the 2023–24 academic year (September 2023 to August 2024) becomes available and open for registration, complete our notification sign-up form. This will also ensure you receive a notification at the start of the spring/summer term (May to August) this year.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Location(s):