HT270
Food, Beverage and Labor Cost Control
This course will cover the essentials of operational management and accounting controls as they relate to food and beverage outlets and labor scheduling in any department. Interrelationships between menus, pricing, purchasing, storing, receiving, preparation, service, cash receipt and billing are discussed along with the relationship between managerial planning and control of the labor functions. Profit maximizing will be the emphasis.
     

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