Analyzing and managing: food, beverage, labor and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control. Principles, policies, and procedures associated with the procurement and conveyance of food and beverages in the food service industry. Deals with markets, federal and trade grades, government regulations, packaging, comparative versions of price buying, yields and quality control. Focus on systems for selecting product, appropriate receipt and storage, inventory controls, menu item specification development, commercial menu costing strategies, and descriptive menu design and marketing. Fundamentals of menu writing, types of menus, layout, design, and food merchandising. Analyze menus for effectiveness. (C-ID HOSP 120) Transfer: CSU
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