FAB 210 - Fundamentals of Food and Beverage Control

Credits: 3

Description
Cost control in the food service operation through sound procedures, controlled food production, inventories, storeroom issues, standardized recipes, effective labor practices and maintenance of records.

Student Learning Outcomes

Calculate food and beverage menu item prices using forecasts, recipe costing, yield, and contribution margin.
Calculate cost of food consumed and cost of food sold, accounting for transfers and employee meals.
Compute cost control math problems for labor expenses and other expenses.
Explain a simple profit and loss statement.

Prerequisite: FAB 160; and MATH 104B or above