REST 190 - Food & Beverage Cost Control

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

This course examines the various factors that are responsible for cost fluctuations in a food and beverage operation with regard to food, beverage, and labor. The course will focus on the following concepts: accurate cost assessment; interpretation of financial statements; tools and methods used for cost analysis as well as cost adjustment/control through operations; policy; purchasing; and human resources. Various types of fraud and ethical operation will also be examined. Prerequisite: None (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Hospitality BBA Business Elect, Hosp AAS/BBA Tech/RE Elect

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2006 - 09/01/2008 

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.