Course Code
FSA281A
Course Credit
2
Food and beverage operations require a series of cost control systems and procedures in order to be successful. Students will learn how to use the systems and procedures that will aid in the control of all major expenses, including food cost, beverage cost and labour cost. Food, beverage and labour cost calculations will be taught through a series of formulas. Daily kitchen operations will be examined with an emphasis on current provincial labour and employment laws.