FDSR 2253 - Hospitality Cost Control

This course incorporates basic math as related to the food service industry. Topics will include: principles of food cost controls, daily yields and menu pricing, monthly report forms, food check preparation, recipe conversion and standardization procedures. This course will also cover cashier’s report procedures, the use of balance sheets to determine the state of a food service operation, and costing as related to budgeting, improvements of operation efficiency and comparisons of similar operations.