The course will teach students how to define cost and discuss the difference between fixed costs and variable costs along with defining, comparing, and contrasting controllable and non-controllable costs, as well as unit total, and actual costs. It will cover the monitoring of Food Service Operations through exploring the possible reasons for cost percent variations from one foodservice operation to another. It will explain how to take a physical inventory through reviewing the five accepted methods for assigning values to units of the products in inventory. 

In addition to this, the course reviews the techniques for determining the cost of employee meal while explain the importance of reporting cost of food sold and food cost percent to management. At last, it explores the need for training in foodservice establishments and explains how sales volume affects labor costs through covering various concepts. Labor turnover is covered at the end of the course which is a necessary part of knowledge for a successful food and beverage manager.