|
||||||||||||
HTM464 |
||||||||||||
Course Description: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labour cost control, and computer applications. Evaluation: The student must complete fourteen, self-scoring review quizzes, four progress test, and a comprehensive final examination. Learning Resource: Food and Beverage Controls, Fourth Edition, Jack D. Ninemeier, Ph.D., CFBE. Learning Objectives: At the completion of this course, students should be able to: 1. Define "control," and recognize its importance in the management system. 2. Explain the purposes and applications of standard costs and the uses of standard cost tools. 3. Describe the role of budget standards in planning and control, and apply cost-volume-profit analysis to food and beverage operations. 4. Identify and explain methods for estimating allowable food and beverage costs based on forecasted sales levels. 5. Recognize the importance of the menu as both a control tool and marketing tool. 6. Perform menu engineering analysis. 7. Contrast subjective and objective menu pricing methods, and incorporate profit requirements in menu prices. 8. Apply principles and procedures important in controlling the purchasing and receiving processes, and recognize the need to incorporate quality requirements in purchasing and receiving activities. 9. Identify the goals of effective storage and issuing controls, describe physical and perpetual inventory systems, and recognize the need for accurate inventory record keeping systems. 10. Forecast production needs based on sales history records and time series analysis. 11. Discuss the importance of standard recipes (including computerized standard recipes) as production tools, and justify production planning time. 12. Recognize the importance of the guest, the server-guest relationship, and the principles of good service. 13. Describe the operations of automated food and beverage control systems. 14. Explain the basic formula for calculating cost of sales, and identify sources of information for each component of the formula. 15. Explain the role of analysis, corrective action, and evaluation in the control process. 16. Identify factors that affect work performance, and examine the labour control process from the employee's perspective. 17. Review theft prevention procedures. 18. Describe how analysis, corrective action, and evaluation are used in the labour control process to reconcile staffing and budgeting concerns |
||||||||||||
| To receive detailed
information on PDIT programs, please complete our information request form. View Fees and Print Registration Form Students from the US & Other Countries View Fees and Print Registration Form Students Residing in Canada. Return To HOSPITALITY TRAINING & MANAGEMENT Home Page! Last Updated December 31, 2005 |
||||||||||||
