This course provides students an opportunity to explore the internal controls and information systems used in food and beverage operations. They develop techniques for effective purchasing, receiving and production control, sales control, food and beverage cost calculation and the use of the sales mix. Emphasis is placed upon interpretation of data for effective and profitable decision-making using various tools such as Breakeven Analysis, Menu Engineering and Cost/Margin.
This course is part of the full-time Hospitality Management Diploma Program
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Cost control and cost reduction.
- Cost Margin method of menu sales analysis.
- Sales optimization of individual menu items.
- Inventory control.
- Purchasing, receiving, storage and issuing for adequate cost controls.
- Sales analysis and forecasting.
- Scheduling techniques.
- Labour costs and productivity.
- Cost control in alcoholic beverage sales.
- Methods of liquor control.
- Inventory of brands, types of beer, wine, spirits, liqueur.
- Liquor fraud detection.
- Standard food, beverage, labour and operating costs analysis.
- Food and beverage sales forecasting.
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.