This course will teach you the new trends affecting the hotel sector and their implications in their career and how to define costs. 

By the end of the course, you will be able to discuss the difference between fixed and variable costs along with defining, comparing, and contrasting controllable and non-controllable costs, as well as unit total, and actual costs.

The course explains how to take a physical inventory through reviewing the five accepted methods for assigning values to product units in inventory. In addition to this, it reviews the techniques for determining the cost of employee meal while explain the importance of reporting cost of food sold and food cost percentages to management.

At last, it explores the need for training in foodservice establishments and explains how sales volume affects labor costs by discussing various concepts. Labor turnover is covered as a necessary part of knowledge for a successful Hotel and Food & Beverage Manager.