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HOSP307 - Principles of Cost Control in Foodservice Operations

 

This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy. (Prerequisites: HOSP200)

 

Prerequisites

Corequisites

N/A

Schedule of Classes

Registration Dates Course Dates Session
07/30/18 - 01/04/19 01/07/19 - 03/03/19 Winter 2019 Session B - 8 Week session
10/29/18 - 03/29/19 04/01/19 - 05/26/19 Spring 2019 Session B - 8 Week session

Course Materials

Previous Syllabi

Book Title: Principles of Food, Beverage and Labor Cost Controls, 9th Ed - eBook available in the APUS Online Library.
ISBN: 9780471783473
Publication Info: Wiley Lib
Author: Ditmer
Unit Cost: $94.58
Electronic ISBN: N/A
Electronic Unit Cost: N/A

Book Title: To find the library e-book(s) req'd for your course, please visit http://apus.libguides.com/er.php to locate the eReserve by course #. You must be logged in to eCampus first to access the links.
ISBN: N/A
Publication Info: N/A
Author: N/A
Unit Cost: N/A
Electronic ISBN: N/A
Electronic Unit Cost: N/A