HM_HOSP 230: Food, Beverage & Labour Cost Control

Wishlist Share
Share Course
Page Link
Share On Social Media

About Course

Food, beverage, and labour cost control is an essential management practice that helps restaurants and hospitality establishments achieve efficiency in a very competitive marketplace.

This area of knowledge covers a wide range of functions including purchasing, receiving, storing, issuing, and serving, with a focus on achieving a reduction in costs and waste while maximizing sales revenue.

What Will You Learn?

  • Apply the various concepts of financial and internal controls in the food and beverage sector
  • Identify and explain the concepts related to food and beverage sales and the different types of costs pertinent to food and beverage operations
  • Describe implementation of internal controls in each of the following areas: deliveries, receiving, inventory, cash handling, payroll, and food and beverage service
  • Analyze management techniques to control current asset costs and discuss the important aspects and techniques of cash management and budgeting
  • Administer the fundamentals of cost control in purchasing, receiving, storing, and issuing in a commercial food service operation.

Course Content

Module I

  • Topic 1: Cost and Sales Concepts
    04:24
  • LO1: Define the terms Cost and Sales
    00:00
  • LO2: List and explain different types of Costs with examples
    00:00
  • LO3: Explain Monetary and Nonmonetary Sales concepts
    00:00
  • LO4: Describe the significance of Cost-to-sales relationships and Cost-to-sales ratios
    00:00
  • LO5: Knowledge Check
  • Case Study: Cost and Sales Concepts
  • Topic 2: The Control Process
    00:00
  • LO1: Define the Control Process and provide examples of its significance in Food and Beverage Management
    00:00
  • LO2: Explain the responsibility for Control in a Food and Beverage Operation
    00:00
  • LO3: Describe Control Techniques used in Food and Beverage Operation
    00:00
  • LO4: Knowledge Check
  • Case Study: The Control Process
  • Topic 3: Cost/Volume/Profit Relationships
    00:00
  • LO1: Define Cost/Volume/Profit (CVP) Analysis
    00:00
  • LO2: Explain the Break-even Point and Importance of CVP in Food and Beverage Operations
    00:00
  • LO3: Analyze the Contribution Margin in Menu Pricing
    00:00
  • LO4: Knowledge Check
  • Case Study: Cost/Volume/Profit Relationships
  • Topic 4: Food Purchasing and Receiving
    00:00
  • LO1: Explain the procedures for Purchasing, Receiving, and Storing Food Service Supplies, and Equipment
    00:00
  • LO2: Describe how Quality standards for Food Purchases are established
    00:00
  • LO3: Explain several Computer applications for Food Purchasing
    00:00
  • LO4: Identify the primary purpose of Receiving Control
    00:00
  • LO5: List and explain Standards established to govern the receiving process
    00:00
  • LO6: Knowledge Check
  • Case Study: Food Purchasing and Receiving
  • Topic 5: Food Storing and Issuing Control
    00:00
  • LO1: List and explain the causes of unplanned Costs in Food Storage
    00:00
  • LO2: Identify optimum storage Temperatures for the Perishable Foods
    00:00
  • LO3: Describe the Technique for Monitoring the performance of Store and Issue Food
    00:00
  • LO4: Knowledge Check
  • Case Study: Food Storing and Issuing Control
  • Topic 6: Monitoring Foodservice Operations
    00:00
  • LO1: Explain the importance of Monitoring a Food Service Operation
    00:00
  • LO2: Describe the procedure for taking a Physical Inventory at the end of the month
    00:00
  • LO3: List five ways to assign Unit Costs to a Food Inventory
    00:00
  • LO4: Explain how Computers can be used for generating Daily Food Cost Reports
    00:00
  • LO5: Knowledge Check
  • Case Study: Monitoring Foodservice Operations
  • Topic 7: Menu Engineering and Analysis
    00:00
  • LO1: Explain the Principles of Menu Planning
    00:00
  • LO2: List and explain different types of Menu
    00:00
  • LO3: Design a Menu that meets both Customer preferences and Operational capabilities
    00:00
  • LO4: Knowledge Check
  • Case Study: Menu Engineering and Analysis
  • Topic 8: Controlling Food Sales
    00:00
  • LO1: List and explain the Goals of Sales Control
    00:00
  • LO2: Describe the principle of Maximizing Profits
    00:00
  • LO3: Explain the most common methods of establishing Menu Prices
    00:00
  • LO4: Describe standard procedures for Controlling Revenue
    00:00
  • LO5: Knowledge Check
  • Case Study: Controlling Food Sales
  • Topic 9: Beverage Purchasing Control
    00:00
  • LO1: Explain the primary purposes for establishing Beverage Purchasing Controls
    00:00
  • LO2: Identify factors to consider before establishing Quality Standards for Beverages
    00:00
  • LO3: Differentiate between License states and Control states
    00:00
  • LO4: Knowledge Check
  • Case Study: Beverage Purchasing Control
  • Topic 10: Beverage Receiving, Storing, and Issuing Control
    00:00
  • LO1: Explain the procedures for Receiving, and Storing Food Service Supplies, and Equipment
    00:00
  • LO2: Discuss strategies for effectively Issuing, Controlling, Supplies, and Equipment
    00:00
  • LO3: Describe the procedures used to organize Beverage Storage Facilities
    00:00
  • LO4: Knowledge Check
  • Case Study: Beverage Receiving, Storing, and Issuing Control
  • Topic 11: Labor Cost Considerations
    00:00
  • LO1: Define Labor Cost Control and its importance
    00:00
  • LO2: Explain Employee Compensation in Food and Beverage Operations
    00:00
  • LO3: Explain the difference between Direct and Indirect Compensation
    00:00
  • LO4: Describe Strategies to Control Labor Costs in Hospitality
    00:00
  • LO5: Knowledge Check
  • Case Study: Labor Cost Considerations
  • Module Based Quiz

Final Exam

Eton College

Learning often happens in classrooms
but it doesn’t have to.

+1 (604) 677-3866
info@etoncollege.ca