This course covers techniques used in the hospitality industry that show the relationship of food, beverage and labor costs to selling prices and profit. Cost control procedures for purchasing, receiving, storing, issuing, production and revenue controls are examined. Menu and portion costings, preparation of daily reports to management and the use of percentages in the hospitality industry are studied. The practical application of these systems for various types of feeding operations are studied and practiced. Preparation of yield test, pre costing, forecasting and sale history, beverage and bar control, inventory control with analysis of operation ratios, and potential profits are included. Prerequisite: BUS 1101 Business Mathematics