Basic Hospitality Math and Profit Concepts

This course provides students with the basic concepts of mathematics and their applications in preparation for a career in the hospitality industry. Topics include converting between metric, imperial and United States units for butcher s yield tests, as well as other yield calculations, direct labour cost calculations, standard recipes and recipe quantity conversions, portion cost, and selling price calculations. This course also examines variance calculation of budgeted sales and costs compared to actual sales and costs.