Course Details

Course Title: Culinary Cost Control

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Code: CULN1320C

Admit Term: 2019 Winter 1191

Credits: 3


You will examine food and beverage sales and the effects of food, beverage and labour costs on business profit and loss. In the discovery of common concepts used to manage food and beverage operations you will develop product specifications used in the purchasing, develop inventory control and ordering procedures, execute product yield testing, and apply important concepts in the development and implementation of menus. By the effective use of hospitality management techniques you will recognize how to realize and protect profit in a food and beverage operation.

The information on this page reflects course details for course CULN1320C in the 2019 Winter term. Find details for another term.