Emphasis in GCOOL 103: Food and Beverage Cost Controls is placed on methods used to solve mathematical problems that relate to food service operations. Topics covered include operations with decimals, percentages, weights and measures, recipe conversions, menu pricing, food costs, inventories, breakeven analysis, and financial statements.
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 12 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown
Outcomes
Upon successful completion of this course, the learner will be able to:
- Utilize the necessary controls for alcoholic beverage purchasing, receiving, storing and issuing.
Additional Assessment Notes: Letter grades of C- to A+, P (pass), and F (fail) will be used. "I" (incomplete) may be temporarily given to the student who is unable to complete course assignments by the end of the semester because of illness or another valid reason, but only after consultation with the instructor. A "W" (withdraw) can be obtained by withdrawing from the course before the College deadline for withdrawals.
Grading Table
Hospitality and Tourism
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.