Food, Beverage, and Labour Cost Control HOST 1200
New
Online
Our Food, Beverage, and Labour Cost Control course introduces you to the concept and importance of controlling primary costs. Learn the techniques, procedures, and calculations used in the food service industry to evaluate current costs and to monitor and maintain future costs. Study control policies and procedures related to purchasing, receiving, storing, issuing, and production.
Full Time Equivalent
HOST 1005
Hours and Fees
Hours
28
Fee
$234.01
Upcoming Sections
5 Nov 2026 – 17 Dec 2026
Delivery Method:
Teacher-led Online
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
Th
Time:
6:15 – 10:15 p.m.
Location(s):
Hours:
28
Fee:
$234.01
CRN Delivery Method Note:
Teacher-led online classes use a learning management system (LMS) and videoconferencing software (which may require a camera and a microphone). A welcome letter with details about the LMS will be emailed to you.
Last Day to Register:
19 Nov 2026
10 Mar 2027 – 21 Apr 2027
Delivery Method:
Teacher-led Online
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
W
Time:
6:15 – 10:15 p.m.
Location(s):
Hours:
28
Fee:
$234.01
CRN Delivery Method Note:
Teacher-led online classes use a learning management system (LMS) and videoconferencing software (which may require a camera and a microphone). A welcome letter with details about the LMS will be emailed to you.
- Contact Information
- Contact Department:
- HC
- Email:
- cehospitality@georgebrown.ca
- Phone:
- 416-415-5000, ext. 2517
- Office Location(s):
- St. James Campus, 300 Adelaide St. E., Building B (SJB), Room 334
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.