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Course Description

Controlling costs is critical to managing any business venture and ensuring a reasonable profit through cost management is essential to success. This cost controls course will help you establish standards and control systems, monitor the controls, evaluate their effectiveness and perform other daily tasks in food operations. Related spreadsheet applications are introduced as well.

Please note:
This course may be taken independently or toward earning the Certified Chef de Cuisine (CCC) designation. To earn the CCC designation, participants must first apply for and be accepted into the program though the Canadian Culinary Institute (CCI).

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Enrol Now - Select a section to enrol in
Section Title
Cost Controls
Type
Internet Paced - Online Asynchronous
Dates
Oct 21, 2024 to Dec 01, 2024
Contact Hours
25.0
Delivery Options
Online  
Course Fee(s)
Tuition Fee non-credit $475.00
Required Software
Internet Access
Reading List / Textbook
Planning and Control For Food and Beverage Operations – 6th Edition (2004) J. Ninemeier, American Hotel and Lodging Association                        ISBN: 978-0-86612-262-7
Section Notes
Prerequisites: 
There are no prerequisites for this course.
Section Title
Cost Controls
Type
Internet Paced - Online Asynchronous
Dates
Mar 03, 2025 to Apr 13, 2025
Contact Hours
25.0
Delivery Options
Online  
Course Fee(s)
Tuition Fee non-credit $475.00
Required Software
Internet Access
Reading List / Textbook
Planning and Control For Food and Beverage Operations – 6th Edition (2004) J. Ninemeier, American Hotel and Lodging Association                        ISBN: 978-0-86612-262-7
Section Notes
Prerequisites: 
There are no prerequisites for this course.
Required fields are indicated by .