HC 230 - Food and Labor Cost Control

Credit Hours: 3

An overview of concepts, terminology and mathematical procedures involved in cost analysis and budgeting. Systems for control of direct and indirect costs of operation will be examined. Students will operate their own restaurant, making cost decisions through the use of computer simulation concerning the menu, labor costs and other direct costs of operation.

Course Outcomes
Upon completion of this course, the student will be able to:

identify the types of costs incurred in hospitality operations;
understand the purpose of budgeting and the steps to take in the development of a budget;
calculate food cost percentage and evaluate food cost results;
identify cost, volume & profit relationships; and
describe the techniques used to control labor cost as well as other types of costs.

Prerequisites: HC 110
F (C, N)