The main objectives of the course are to:
Respond to written, spoken or visual messages in a manner that ensures effective communication
Execute mathematical operations accurately
Apply a systematic approach to solve problems
Use a variety of thinking skills to anticipate and solve problems
Analyse, evaluate and apply relevant information from a variety of sources
Interact with others in groups or teams in ways that contribute to effective working, relationships and the achievement of goals
Synthesize theory with practice in the real world of tourism and hospitality
Critically analyse cases and real world situations
Evaluate situations/issues/problems from a variety of stakeholder perspectives
Evaluate field-specific situations
Critique ethical considerations

After completion of the course students will be expected to be able to:
1. Describe a Cost Volume Profit (CVP) relationship for a food and beverage operation
2. Explain the various control systems necessary for an efficient food and beverage operation
3. Explain the concepts of production standards and portion costs.
4. Construct efficient purchasing, receiving, storing, and issuing control systems for food and beverage operations.
5. Generate a budget for a food and beverage operation
6. Explain the factors that impact labour costs
7. Appraise labour cost control systems in F&B facilities
8. Develop and use cost control systems on computerized spreadsheets