Course Code : HRM 120
Course Title : CONTROL MANAGEMENT 1
(Food and Beverage Control Systems)
Course Description: Principles and methods of food, beverage and labor cost controls
for the restaurant industry.
Course Credit : 3 Units
Prerequisite : Acctg 101
General : Acquire competency in cost control analysis and its application in
the restaurant business .
define common technical terms used in cost control;
interpret control reports and data;
develop an appropriate cost control system for an existing food service facility;
Recommended Textbook: Ninemeier, Jack D. Planning & control for food and beverage operations. American Hotel & Lodging Association Educational Institute, Canada, 2009.
Dittmer, Paul R. Principles of food, beverage and labor cost controls. John Wiley & Sons, 2009.
Garlough, Robert. Modern foodservice purchasing: a complete resource. Cengage Learning Asia Pte. Ltd., 2011.
Keiser, James et.al. Analyzing and controlling foodservice costs: a managerial and technological approach. Pearson Education, New Jersey, USA, 2008.
Sanders, Edward E. Understanding foodservice cost control. Pearson Education, 2008.
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