CSH 4200: Food and Beverage Cost

3 Credit Hours

Prerequisite: ACCT 2101, ACCT 2102, and CSH 3200
This course provides a comprehensive look at the methods, tools and techniques to control food, beverage, and labor costs. Topics include planning, budgeting, standard costing, standardized recipes, menu development, principles of purchasing, staffing and labor costs. Emphasis is placed on controlling costs, allocation of overhead, and fiscal accountability in a sustainable environment.