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. Cost and Sales Concepts
  2. Cost/Volume/Profit Relationships
  3. Portion Control, Costing, Quantities & Monitoring
  4. Inventory
  5. Purchasing: Manufacturers, Brokers & Distributors
  6. Food Storing & Transfers
  7. Actual vs Standard Food Cost
  8. Menu Engineering
  9. Controlling Food Sales
  10. Beverage Sales Control: Revenue Tracking
  11. Identification of Beers, Wines and Spirits
  12. Beverage Storage, Security and Transfers
  13. Labor Cost: Employee Compensation
  14. Beverage Production Control & Monitoring
  15. Establishing Performance Standards & Creating Structure
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 preportioned 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.
  25. Visit a vendor or trade show.

Assessment and Requirements

Assessment of Academic Achievement

• Class Attendance and Participation (15 sessions x 2 pts): 30 points
• Yield Costing Assignment: 40 points
• Progress Chapter Tests (5 x 70 pts each): 350 points
• Physical Inventory Assignment: 40 points
• Attend a Trade Show or event: 40 points
• Create an Income (P&L) Statement: 50 points
• Final Exam: 80 points
Total Possible Grade Points: 630

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

Texts

Principles of Food, Beverage and Labor Cost Controls w/CD, by Paul Dittmer and J. Desmond Keefe III (Current Edition)

Approval Dates

Effective Term
Fall 2015
ILT Approval Date
09/05/2014
Curriculum Committee Approval Date
01/14/2015