Planning and Control for Food and Beverage Operations

Food and Beverage - Syllabus

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, theft prevention, labor cost control, and computer applications.

Objectives: At the completion of this course, students should be able to:

1. Identify differences and similarities between commercial and noncommercial food service operations.
2. Distinguish revenue centers from support centers in hospitality organizations.
3. Explain how control procedures help managers assess operational results.
4. Determine standard yields for food products.
5. Calculate standard portion costs and standard dinner costs for food items on the basis of standard recipes and standard portion sizes.
6. Describe the importance and function of an operating budget as a planning and control tool.
7. Explain how a system of food service control points helps managers carry out critical functions on a daily basis.
8. Identify factors that food and beverage managers should assess when purchasing food products.
9. Calculate an inventory turnover rate.
10. Distinguish a physical inventory system from a perpetual inventory system.
11. Identify and describe automated technology applications designed for inventory management.
12. Analyze trends to estimate food production requirements.
13. Describe the importance and function of food production planning.
14. Use the FIFO, LIFO, actual cost, and weighted average methods to calculate the value of products in inventory.
15. Explain how managers determine which variances from cost standards should be thoroughly analyzed.
16. Distinguish server banking from cashier banking systems.

Evaluation: The student must complete a comprehensive final examination.