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  • Hospitality Cost Control
  • Not Identified
  • 120
  • Not Identified
  • 3.0
  • 0000
  • template_842.doc
    Uploaded: 12/19/2023 09:33:00 AM PST

Analyzing and managing: food, beverage, labor and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.

N/A

N/A

Financial Accounting (C-ID ACCT 110)

  • Hospitality Operations
  • Control Process
  • Food and Beverage (F & B) Standards
  • Operating Budgets
  • Cost Volume - Profit Analysis
  • Menu as a Control Tool
  • Purchasing and Receiving Controls
  • Storing and Issuing Controls
  • Production and Serving Controls
  • Calculating F & B Costs
  • Control Analysis, evaluation and corrective action
  • Revenue Control
  • Theft Prevention
  • Labor Cost Control

At the conclusion of this course, the student should be able to:

Provide the knowledge and skills necessary to manage and make informed business decisions within a hospitality organization. Emphasis on controls and control systems applicable to purchasing, ordering, receiving, storing, issuing, production, and sales of food and beverage, as well as staffing in these areas.

Quizzes, exams, projects, written assignments, portfolio

Planning and Control for a Food and Beverage Operation, Ninemeier

The Book of Yields, Lynch

Principles of Food, Beverage and Labor Cost Controls, Dittmer and Keefe

Food and Beverage Cost Controls, Dopson

  • No

  • Not Identified

  • Not Identified

  • N/A

  • Not Identified

  • 1st: 2/5-3/4/16, 2nd:11/23-12/16/16

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