Hospitality Purchasing and Cost Controls

Purchasing food and beverage in the hospitality industry requires complete understanding of several processes and control mechanisms that directly impact the profitability of an operation. The cycle of purchasing, receiving, storing and issuing of food and beverage items are studied in detail. The importance of menu planning, controlling food production and the proper management of inventory are examined. Students analyze the popularity and profitability of menus utilizing concepts such as menu engineering. Opportunities to optimize revenue are assessed. Systems to monitor and control food and beverage cost at the operational level are introduced in this course.