FSM333 Food Service Cost Control

This course teaches students techniques and methods of controlling the factors of production in a food service unit within a revenue management system.  Students will learn food and labor cost and other topics such as control of beverage, energy, supply, and other variable costs associated with the food and beverage operations.  Upon successful course completion, student will be able to establish effective pricing, identify and correct costing problems, and understand the relationship between cost of goods and profit.

Prerequisites

None