Planning for Culinary Profit

PART A - THEORY This course introduces students to theorethical applications of cost control management principles and practices used in the foodservice industry. Topics covered are: applied hospitality accounting and cost control terminology, yield calculations, B.E.O., standard receipes and requisitions, menu engeneering, income statement and budget calculations, menu pricing methods, purchasing, receiving and inventory, sales forecast, scheduling and Canadian payroll calculations, depreciation methods, and break-even-point calculations. PART B - PRACTICAL In the applied component of the course, students aquire essential skills to create automated Microsoft Excel spreadsheets. The students apply their gained knowledge from the theory class and create the appropriate spreadsheets and templates according to industry standards.