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