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HOSP 207 Principles of Cost Control in Foodservice Operations

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The HOSP 207 Principle of cost control in foodservice operation course will evaluate cost control techniques for food, beverage, and labor.  The students will come to know about the necessary principles to keep food, drink, and Labor costs under control, and they will also come to know about the method of helping to contribute to the success of the operation. The course will let the students know the process of applying the terminology and calculations involved.  This course will let the students know about the application of the control process to the production phase of foodservice operations.

HOSP207 Principles of cost control in foodservice operations course will let the students evaluate the need for specific control as they relate to food beverage and labor within foodservice operation. The students will learn to design cost control systems for implementation in foodservice operations. The course, as well assists students in developing an understanding of the value of various financial analyses to test the effectiveness of control systems. The students will also learn to utilize and apply menu engineering techniques to menu sales and increase profitability. This course will give the students a basic understanding of menu engineering, and they will be able to analyze the development of cost reduction methods through management policies.

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