Principles of Food, Beverage and Labour Cost Controls
|Lecture hours per week||3|
|Lab hours per week|
Operations of Restaurants and Food and Beverage outlets in Hotels and Resorts play an enormous role in today’s lifestyle, contributing to the restaurants, hotel or resort’s revenues. Managing a restaurant or food and beverage outlet is not only distinctly challenging but also gives one the opportunity for tremendous creative expression. The three major elements of a restaurant or a food and beverage outlet are the operation, the customer and the employees. The role of the restaurant or a food and beverage outlet manager is to manage all three elements always focusing on producing a satisfied customer.
Please contatct our service support team for more information at 416-289-5000 x2569