Welcome to Food and Beverage Cost Controls 164 at Selkirk College. Cost controls are critical to the financial well-being of any food operation. Fundamentals of internal controls and information systems for food and beverage operations will be covered. The course covers techniques of effective purchasing, receiving and production; sales control, and food and beverage cost calculations. Labour cost control methods are explained and discussed.
This course will be delivered online using both asynchronous and synchronous formats. I will communicate with you frequently using our Selkirk email platform, course forum discussions, group Zoom calls, and individual Zoom meetings as required.
Please check your Moodle site frequently for updates.
David MacGillivray, Instructor
School of Hospitality and Tourism