HOSM 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. Corequisite: HOSM 267L
General Education Competency
[GE Core type]
HOSM 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
II. Course Specification
Course Type
Program Requirement
General Education Competency
[GE Core type]
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
30
Grading Method
Letter grade
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. Corequisite: HOSM 267L
IV. Student Learning Outcomes
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