HOSP-370: Food and Beverage Controls

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
370
Course Title
Food and Beverage Controls
Credit Hours
3.00
Instructor Contact Hours Per Semester
47.00 (for 15-week classes)
Student Contact Hours Per Semester
47.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
HOSP-340
Co-requisites
Completed or concurrent enrollment in CIS-100
Catalog Course Description

Emphasizes cost calculations of food, wine, spirits, supplies, and labor in order to understand a profit and loss statement. Presents the forecasting, production planning, inventory, and ordering cycle with the aid of MS Excel and web-based ordering systems. Also examines how buying decisions are made by utilizing calculations of yield and best value, along with government regulations and ethics.

Goals, Topics, and Objectives

Core Course Topics
  1. Managing Revenue and Expense
  2. Creating Sales Forecasts
  3. Purchasing and Receiving
  4. Managing Inventory and Production
  5. Monitoring Food and Beverage Product Costs
  6. Managing Food and Beverage Pricing
  7. Managing the Cost of Labor
  8. Controlling Other Expenses
  9. Analyzing Results Using the Income Statement
  10. Planning for Profit
  11. Maintaining and Improving the Revenue Control System
  12. Cost/Volume/Profit Analysis
  13. Menu Analysis
Core Course Learning Objectives (Separated)
  1. List fixed costs.
  2. Explain how fixed costs are controlled.
  3. List variable costs.
  4. Explain how variable costs are controlled.
  5. Write a product specification.
  6. Compute the edible portion cost of a serving of food.
  7. Apply the formula necessary to decide whether to purchase convenience proportioned food, or to purchase raw ingredients and produce items from scratch.
  8. Describe and explain different grades when purchasing meat, seafood, produce and grocery items.
  9. Calculate check average.
  10. Prepare an income statement (P&L) for a business.
  11. Identify information necessary to prepare various forecasts used in a food and beverage operation.
  12. Determine the amount of food that will be needed during the next order period by creating a forecast.
  13. Calculate the selling price of menu items.
  14. Calculate popularity index for menu items.
  15. Identify and discuss spirits and their relationship to food in a bar or restaurant.
  16. Identify and discuss types of beer and wine and their relationship to food in a bar or restaurant.
  17. Compute the popularity index for menu items to forecast portion sales.
  18. Calculate the standard cost of any drink, given a standard recipe and the current market price of ingredients.
  19. Calculate the standard cost-to-sales ratio for any drink, given it's standard cost and sales price.
  20. Identify and discuss the costs involved with theft.
  21. Identify and discuss the costs involved with waste.
  22. Discuss Michigan beer, wine and spirit laws.
  23. Discuss how alcoholic beverages are obtained through distribution in Michigan.
  24. List common vendor payment terms.

Assessment and Requirements

Assessment of Academic Achievement
  • Class Attendance and Participation (15 sessions x 5 pts) 75 points
  • Homework Assignments: (25 pts x 11) 275 Points
  • Chapter Tests (5 x 60pts each): 300 points
  • Physical inventory assignment: 50 points
  • Final Exam: 100 points
    Total Possible Grade Points: 800

Grading Scale:
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E

Texts

Food and Beverage Cost Controls and Study Guide by Lea R. Dopson (Author), David K. Hayes (Author) with Wiley Plus on-line component access.

Approval Dates

Effective Term
Fall 2020
ILT Approval Date
09/20/2019
AALC Approval Date
11/20/2019
Curriculum Committee Approval Date
12/02/2019