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Course Content
Module I
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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
01:00:00
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
01:00:00
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
Final Exam
0/2
Final Exam: Food, Beverage & Labour Cost Control
02:00:00
Course End Feedback
00:00
HM_HOSP 230: Food, Beverage & Labour Cost Control (P)
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