Cost Controls (HOSP 2820)

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

Length: 45.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=2820

Schedule †

HOSP 2820 schedule for programs:

HOSP

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
45512	January 10, 2022 to April 11, 2022	Mon \| 1:00 pm - 2:30 pm Delivery: In-class See full schedule	Lie, Linda
45511	January 10, 2022 to April 11, 2022	Mon \| 12:30 pm - 2:00 pm Delivery: In-class See full schedule	Lie, Linda

* 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.

Cost Controls (HOSP 2820)

Schedule †

HOSP 2820 schedule for programs:

Additional Information