Emphasizes the activities and procedures that managers in all sizes and types of food service operations can use to plan and control their operations. Topics include food, beverage, labor, and revenue issues. Purchasing and receiving, storing and issuing controls, production and service controls plus calculation of actual food and beverage costs are all part of this unit. Labor cost control and theft prevention control techniques are also examined.

FOOD AND BEVERAGE COST CONTROL.docxFOOD AND BEVERAGE COST CONTROL.docx