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
Course code: HOSP 2820
Credits: 3.0
Tuition: $0*
Length: 45.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=2820
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 61577 | May 6, 2022
to August 19, 2022 | Fri | 5:00 pm - 6:00 pm
VCC Downtown Campus
Delivery: Lecture
See full schedule | Antica, Beatrice |
| 61836 | May 6, 2022
to August 19, 2022 | Fri | 6:00 pm - 8:00 pm
VCC Downtown Campus
Delivery: Lecture
See full schedule | Antica, Beatrice |
| 74048 | September 7, 2022
to December 14, 2022 | Wed | 1:00 pm - 3:00 pm
VCC Downtown Campus
Delivery: Lecture
See full schedule | Lie, Linda |
| 74049 | September 7, 2022
to December 14, 2022 | Wed | 10:00 am - 12:00 pm
VCC Downtown Campus
Delivery: Lecture
See full schedule | Lie, Linda |
| 74050 | September 7, 2022
to December 14, 2022 | Wed, Thu | 8:00 am - 10:00 am
VCC Downtown Campus
Delivery: Lecture
See full schedule | Lie, Linda |
| 74051 | September 7, 2022
to December 14, 2022 | Wed, Thu | 10:00 am - 12:00 pm
VCC Downtown Campus
Delivery: Lecture
See full schedule | Lie, Linda |
Additional 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.
Prior learning assessment and recognition (PLAR)
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.
