All Courses

F & B Cost Control-258

Hotel Subscription

Food and Beverage Cost Control discusses policies and guidelines designed to minimize waste, theft, and perishability. The elements of a good F&B cost control system reviewed include menu planning; purchasing and procurement protocols; receiving, storage, and inventory processes; labor-management; benchmarking cost margins; and budgeting, forecasting, and reconciling monthly F&B performance.

Each course includes the following:

  • Learning objectives
  • Course content
  • Knowledge checks
  • Quiz reviews
  • Downloadable forms
  • Customer support