Courses and Descriptions

HOSP-1095Inventory Management

Part of fiscal responsibility is the controlling of expenses. As inventories in a hospitality operations can be expensive as perishable, good inventory management practices are essential.  By the end of this course, you will demonstrate the essential procedures for purchasing, receiving, storing, and issuing food and beverage products.  Through the use of projects you will demonstrate cost control, learning how to calculate daily food and beverage cost in order to maintain profitability in food and beverage operations.  There will be an emphasis on ethical issues in inventory management.  Instructional methods include lecture, problem-solving, and projects.

Page produced on 2024-07-24 20:16:25
Red River College Polytechnic endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.