F&B Management and Cost Control

This course is intended to help the students taking up food service management course to understand the logic and the systems involved with managing the costs in foodservice operations. It further discusses the relationship among foodservice revenue, expenses and profits. It will also present to the students the professional techniques and methods used to effectively purchase, receive and store food products and teach the formulas used to compute the true cost of the food provided to guests by applying the food cost percentage method which is the standard in the foodservice industry.