FMTC 211 - Food, Beverage & Labor Cost Control

Institution:

Raritan Valley Community College

Subject:

Description:

This course is designed to provide students with the basic framework on which to build a solid understanding of controlling food, beverages, and labor costs. Emphasis is placed on sales analysis, pricing, portion control, cost analysis, menu scoring and guideline percentage tests for all major expense components integral to food and beverage operations. These "control" aspects of the food and beverage industry dictate profit and loss.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.raritanval.edu

Phone Number:

(908) 526-1200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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