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Cost Control–Food & Bev

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
HRM 220 3 0 0 3

DMA 030, DRE-098, ENG-110 or placement




This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.

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