HOSP 267 Food and Beverage Controls*

This course provides students with an outline of the essential principles and procedures needed for effective food and beverage cost controls including purchasing, receiving, storing, issuing and inventory controls. In addition to coursework, students are required to work a minimum number of lab hours in the Desert Café.

Credits

3 Credits

Corequisite

HOSP 267L

HOSP 267Food and Beverage Controls*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

30

Corequisite Narrative

HOSP 267L

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course provides students with an outline of the essential principles and procedures needed for effective food and beverage cost controls including purchasing, receiving, storing, issuing and inventory controls. In addition to coursework, students are required to work a minimum number of lab hours in the Desert Café.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

A. Explain and demonstrate standardized measures and their uses. B. Explain and discuss the use of standardized recipes for cost control. C. Identify two systems of measurement used by foodservice operations. D. Define measurement equivalents and demonstrate how they are used in a professional kitchen. E. Identify and calculate as-purchased costs. F. Identify and calculate edible-portion costs. G. Demonstrate inventory procedures. H. Calculate opening inventory, closing inventory and cost of goods sold. I. Calculate food and beverage costs. J. Calculate menu prices using the food cost percentage method, the Texas Restaurant Association (TRA) method and the contribution margin pricing method. K. Calculate projected revenue levels. L. Explain and calculate Cost-Volume-Profit Analysis (CVP). M. Discuss receiving, storing and issuing procedures. N. Discuss and demonstrate FIFO inventory rotation procedures. O. Discuss basic staffing tools, increasing productivity, employee motivation and turnover. P. Discuss theft prevention in a food and beverage operation. Q. Describe and distinguish fixed, variable and semi-variable costs. R. Calculate turnover rate ratio and percentage.

V. Topical Outline (Course Content)

A. The challenge of food and beverage operations B. The control function C. The menu: a foundation for control D. Operations budgeting and Cost-Volume-Profit Analysis E. Determine food and beverage standards F. Purchasing and receiving controls G. Storing and issuing controls H. Production and serving controls I. Calculating actual food and beverage costs J. Control analysis, corrective action and evaluation K. Revenue control L. Preventing theft of revenue M. Labor cost control N. Implementing labor cost controls

VI. Delivery Methodologies

Required Assignments

Chapter homework and case studies with each chapter 1-14 Mathematical word problems per chapter Kitchen demonstrations Capstone project: field demonstration

Required Exams

Chapter tests Case study responses Mathematical computations Presentation of field project Final exam with certification from the American Hotel and Lodging Association

Required Text

Planning and Control for Food and Beverage Operations. Jack D. Ninemeier. 8th edition.

Specific Course Activity Assignment or Assessment Requirements

Chapter homework and case studies with each chapter 1-14 Mathematical word problems per chapter Kitchen demonstrations Capstone project: field demonstration Chapter tests Case study responses Mathematical computations Presentation of field project Final exam with certification from the American Hotel and Lodging Association