FSM 273 - Food,Beverage and Labor Control

Institution:

College of Lake County

Subject:

Description:

A primary function that affects the level of success of any food service operation is management's ability to control costs. The course provides the principles and practices of cost control systems for food, beverage, labor and overhead. The course shows how to analyze the numbers to prevent financial disaster or to correct them once they occur. Also, wine and spirit classification and controls will be discussed. Prerequisite: One FSM course

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.CLCILLINOIS.EDU

Phone Number:

(847) 543-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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