| 1 |
Lecture 1-Introduction to Food and Beverage Cost Control
|
|
|
2022-02-25
|
|
|
| 2 |
Lecture 2-Elements and Classification of Costs
|
|
|
2022-02-25
|
|
|
| 3 |
Lecture 3-Cost Control in the Food and Beverage Cycle
|
|
|
2022-02-25
|
|
|
| 4 |
Lecture 4-Cost Control in the Food and Beverage Cycle
|
|
|
2022-02-25
|
|
|
| 5 |
Lecture 5-Calculating Actual Food Cost
|
|
|
2022-02-25
|
|
|
| 6 |
Lecture 6-Inventory Control for a Beverage Operation
|
|
|
2022-02-25
|
|
|
| 7 |
Lecture 7-Beverage Cost Percentages
|
|
|
2022-02-25
|
|
|
| 8 |
CAT
|
|
|
2022-02-25
|
| 9 |
Lecture 9-Labour Cost Control Practices
|
|
|
2022-02-25
|
|
|
| 10 |
Lecture 10-Control application of Technology and Point of Sale Systems
|
|
|
2022-02-25
|
|
|
| 11 |
Lecture 11-Operating Budget and the Breakeven Analysis
|
|
|
2022-02-25
|
|
|
| 12 |
Lecture 12-Employee and Customer Theft
|
|
|
2022-02-25
|
|
|
| 13 |
Lecture 13-Menu Analysis for Popularity and Profitability
|
|
|
2022-02-25
|
|
|
| 14 |
EXAM
|
|
|
2022-02-25
|
| 15 |
assignment
|
|
|
2022-02-25
|
