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

Credits

3

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

30

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

Department

Business

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

3

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

30

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. 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