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HOSP307 - Principles of Cost Control in Foodservice Operations


This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy. (Prerequisites: HOSP200)





Course Materials

Previous Syllabi

Book Title: Principles of Food, Beverage and Labor Cost Controls, 9th Ed - eBook available in the APUS Online Library, links also provided in the classroom Lessons section.
ISBN: 9780471783473
Publication Info: Wiley Lib
Author: Ditmer
Unit Cost: $94.58
Electronic ISBN: N/A
Electronic Unit Cost: N/A

Book Title: To find the library e-book(s) req'd for your course, please visit to locate the eReserve by course #. You must be logged in to eCampus first to access the links.
Publication Info: N/A
Author: No Author Specified
Unit Cost: N/A
Electronic ISBN: N/A
Electronic Unit Cost: N/A