Department of Tourism and Hospitality Management

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 budgeting,

sales analysis, pricing, portion control; cost analysis, menu scoring and guideline percentage

tests for all major expense components integral to food and beverage operations. Learners will be

introduced to standards and procedures that increase the probability of food and beverage

operations in the industry with emphasis on controlling cost and maximizing sales. Purchasing

procedures will be examined.