Overview - Food and Beverage Cost Control
This is an outline of the entire course.
You could print this page out and check off each section as you complete it to ensure you don't miss anything.
Module 1: Overview
of Controls
Topic 1: Introduction
Topic 2: Cost
Control Concepts
Topic 3: Menu
Pricing
Topic 4: Forecasting
Module 2: Financial
Statement and Analysis
Topic 1: Financial
Statements
Topic 2: Budgetary
Control
Topic 3: Cost-Volume-Profit
Analysis
Topic 4: Food
Cost Accounting Systems
Module 3: Labor Control
Topic 1: Labor
cost
Topic 2: Staffing
and Scheduling
Topic 3: Other
Factors Influencing Labor Costs
Module 4: Food
and Beverage Controls
Topic 1: Food
Cost Control & Purchasing
Topic 2: Food
Purchasing
Topic 3: Receiving,
Storage & Preparation Control
Topic 4: Beverage
Control
Send E-mail to Kevin Helland
or call (520) 523-1001
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Northern Arizona University
ALL RIGHTS RESERVED
