HSP 230 - Food & Beverage Cost Control

Institution:

Champlain College

Subject:

Description:

Credits: 3 Prerequisite(s): HSP-130 Currently offered: Spring 2008: Day/Evening (1) Description: Examines the impact of menu planning, purchasing, receiving, inventory control, production, and service to the guest on the manager's ability to control operational costs. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. (Fall only)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.champlain.edu

Phone Number:

(802) 860-2700

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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