This course provides students an opportunity to explore the internal controls and information systems used in food and beverage operations. They develop techniques for effective purchasing, receiving and production control, sales control, food and beverage cost calculation and the use of the sales mix. Emphasis is placed upon interpretation of data for effective and profitable decision-making using various tools such as Breakeven Analysis, Menu Engineering and Cost/Margin.
This course is part of the full-time Hospitality Management Diploma Program
Prerequisites
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- Cost control and cost reduction.
- Cost Margin method of menu sales analysis.
- Sales optimization of individual menu items.
- Inventory control.
- Purchasing, receiving, storage and issuing for adequate cost controls.
- Sales analysis and forecasting.
- Scheduling techniques.
- Labour costs and productivity.
- Cost control in alcoholic beverage sales.
- Methods of liquor control.
- Inventory of brands, types of beer, wine, spirits, liqueur.
- Liquor fraud detection.
- Standard food, beverage, labour and operating costs analysis.
- Food and beverage sales forecasting.
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
Additional information
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.