HM_HOSP 230: Food, Beverage & Labour Cost Control (P)

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.

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

00:00
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
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
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
Quiz 1
LO3: Analyze the Contribution Margin in Menu Pricing

00:00
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
LO2: Identify optimum storage Temperatures for the Perishable Foods

00:00
Topic 5: Food Storing and Issuing Control

00:00
LO1: List and explain the causes of unplanned Costs in Food Storage

00:00
LO1: Explain the importance of Monitoring a Food Service Operation

00:00
LO3: Describe the Technique for Monitoring the performance of Store and Issue Food

00:00
Topic 6: Monitoring Foodservice Operations

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
LO2: List and explain different types of Menu

00:00
Quiz 2
LO4: Explain how Computers can be used for generating Daily Food Cost Reports

00:00
Topic 7: Menu Engineering and Analysis

00:00
LO1: Explain the Principles of Menu Planning

00:00
LO2: Describe the principle of Maximizing Profits

00:00
LO3: Design a Menu that meets both Customer preferences and Operational capabilities

00:00
LO4: Describe standard procedures for Controlling Revenue

00:00
Topic 8: Controlling Food Sales

00:00
LO1: List and explain the Goals of Sales Control

00:00
LO2: Identify factors to consider before establishing Quality Standards for Beverages

00:00
LO3: Explain the most common methods of establishing Menu Prices

00:00
Topic 10: Beverage Receiving, Storing, and Issuing Control

00:00
Topic 9: Beverage Purchasing Control

00:00
LO1: Explain the primary purposes for establishing Beverage Purchasing Controls

00:00
Topic 11: Labor Cost Considerations

00:00
LO3: Differentiate between License states and Control states

00:00
LO2: Explain Employee Compensation in Food and Beverage Operations

00:00
LO4: Describe Strategies to Control Labor Costs in Hospitality

00:00
LO1: Identify the objectives of controls for Receiving, Storing, and Issuing Beverages

00:00
LO2: Explain various Standards for establishing control over Beverage Receiving, Storing, and Issuing

00:00
LO3: Describe the procedures used to organize Beverage Storage Facilities

00:00
LO1: Define Labor Cost Control and its importance

00:00
LO3: Explain the difference between Direct and Indirect Compensation

00:00

About Course

What Will You Learn?

Course Content

Module I

Topic 1: Cost and Sales Concepts

LO1: Define the terms Cost and Sales

LO2: List and explain different types of Costs with examples

LO3: Explain Monetary and Nonmonetary Sales concepts

LO4: Describe the significance of Cost-to-sales relationships and Cost-to-sales ratios

Topic 2: The Control Process

LO1: Define the Control Process and provide examples of its significance in Food and Beverage Management

LO2: Explain the responsibility for Control in a Food and Beverage Operation

LO3: Describe Control Techniques used in Food and Beverage Operation

Topic 3: Cost/Volume/Profit Relationships

LO1: Define Cost/Volume/Profit (CVP) Analysis

LO2: Explain the Break-even Point and Importance of CVP in Food and Beverage Operations

Quiz 1

LO3: Analyze the Contribution Margin in Menu Pricing

Topic 4: Food Purchasing and Receiving

LO1: Explain the procedures for Purchasing, Receiving, and Storing Food Service Supplies, and Equipment

LO2: Describe how Quality standards for Food Purchases are established

LO3: Explain several Computer applications for Food Purchasing

LO4: Identify the primary purpose of Receiving Control

LO5: List and explain Standards established to govern the receiving process

LO2: Identify optimum storage Temperatures for the Perishable Foods

Topic 5: Food Storing and Issuing Control

LO1: List and explain the causes of unplanned Costs in Food Storage

LO1: Explain the importance of Monitoring a Food Service Operation

LO3: Describe the Technique for Monitoring the performance of Store and Issue Food

Topic 6: Monitoring Foodservice Operations

LO2: Describe the procedure for taking a Physical Inventory at the end of the month

LO3: List five ways to assign Unit Costs to a Food Inventory

LO2: List and explain different types of Menu

Quiz 2

LO4: Explain how Computers can be used for generating Daily Food Cost Reports

Topic 7: Menu Engineering and Analysis

LO1: Explain the Principles of Menu Planning

LO2: Describe the principle of Maximizing Profits

LO3: Design a Menu that meets both Customer preferences and Operational capabilities

LO4: Describe standard procedures for Controlling Revenue

Topic 8: Controlling Food Sales

LO1: List and explain the Goals of Sales Control

LO2: Identify factors to consider before establishing Quality Standards for Beverages

LO3: Explain the most common methods of establishing Menu Prices

Topic 10: Beverage Receiving, Storing, and Issuing Control

Topic 9: Beverage Purchasing Control

LO1: Explain the primary purposes for establishing Beverage Purchasing Controls

Topic 11: Labor Cost Considerations

LO3: Differentiate between License states and Control states

LO2: Explain Employee Compensation in Food and Beverage Operations

LO4: Describe Strategies to Control Labor Costs in Hospitality

LO1: Identify the objectives of controls for Receiving, Storing, and Issuing Beverages

LO2: Explain various Standards for establishing control over Beverage Receiving, Storing, and Issuing

LO3: Describe the procedures used to organize Beverage Storage Facilities

LO1: Define Labor Cost Control and its importance

LO3: Explain the difference between Direct and Indirect Compensation

Final Exam

Final Exam: Food, Beverage & Labour Cost Control

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