Food and Beverage Systems and Control

In today s competitive environment, all levels of the operation need to be conscious of ways to maximize revenues and control costs. This course introduces the student to the vital concepts of cost control in food and beverage operations and their direct impact on the profitability of a hospitality operation. The cycle of purchasing, receiving, storing and issuing food and beverage items are studied in detail. The importance of menu planning, controlling food and production and the proper management of inventory is examined. Students analyze popularity and profitability of menus utilizing concepts such as menu engineering, and opportunities to optimize revenue are assessed. Systems to monitor and control food and beverage cost at the operational level are introduced in this course.