LESSON SCHEDULE
First Semester, Academic Year 2009
SUBJECT
CREDIT(S)
INSTRUCTOR
:
:
:
PRE-REQUISITE
:
IHM.214 FOOD AND BEVERAGE CONTROL
3(3-0)
Arj. Christophe Mercier
(Email: info@chrismercier.org)
IHM. 211 Introduction to Food and Beverage Service
COURSE DESCRIPTION:
Principles of food and beverage cost controls for hotel and restaurant
operations. The purpose of food and beverage controls. Accounting systems and
budgetary allocations in food and beverage operations. Analysis of cost and profit.
Control system in the areas of purchasing, receiving storing, issuing and par stock.
Techniques in controlling wages and sales, assessment and reporting on food and
beverage control methods and personality development of chef through lecture case
study and role-play.
OBJECTIVES:
The students should be able to:
1. To define a number of key terms and concepts regarding cost and sales
2. To discuss the control process in some details, and explain the basics of
cost/ volume/ profit analysis through different exercises.
3. To address the application of food and beverage control at all phases from
purchasing to sales.
4. To explore the factors influencing labor cost.
5. Students will learn how to monitor performance, analyze, report and
propose corrective actions in food, beverage and labor cost controls
EVALUATION:
1.
2.
3.
4.
5.
6.
Class Attendance & Participation
Uniform & Discipline
Quizzes & Assignment
Research Project & Presentation
Midterm Examination
Final Examination
Total
5
5
10
20
20
40
marks
marks
marks
marks
marks
marks
100
marks
COURSE BOOK:
TEXT BOOKS:
Dittmer, Paul R.; Keefe III, J. Desmond. (2006). Food, Beverage, and Labor Cost
Controls (8th Edition). New Jersey: John Wiley & Sons.
REFERENCE BOOKS:
Ojugo, Clement; Rymer Todd. (1999). Practical Food and Beverage Cost Control.
Albany, Delmar.
ADDITIONAL SOURCES:
Payne, Kirby D. (1998). Seven Steps to Food Cost Control. Ideas and Trends, Hotel
Online. www.hotel-online.com/Trends/Payne/Articles/FoodCostSteps.html
2
LESSON SCHEDULE
IHM.214 FOOD AND BEVERAGE CONTROL
UNIT
WEEK
1
Week 1
29/06/09
2
ACTIVITIES/MEDIAS
HRS.
Introduction to F&B Control
- Purpose of F&B control
- Cost and Sales Concept
- Overview of the Budgeting Process
Lesson schedule
Lecture
Questions & answers
Assignment
3
Week 2
06/07/09
The Control Process
- Systems
- Cost/ Profit Ratios
3
3
Week 3
13/07/09
Cost/ Volume/ Profit Relationships
- Variable and Contribution Rates
- Break-Even Analysis
- Cost control in the
Cost/Volume/Profit Equation
Lecture
Questions and
answers
Group discussion
Assignment
Lecture
Questions and
answers
Individual exercise
Assignment
4
Week 4
20/07/09
Week 5
27/07/09
6
Week 6
03/08/09
Lecture
Questions and
answers
Individual exercise
Assignment
Lecture
Group discussion
Individual exercise
Questions and
answers
Assignment
Monthly Inventories and EOM Food Lecture
Cost Calculation
Individual exercise
- Inventory/ Turnover/ Reporting
Questions and
answers
3
5
Food Purchasing and Receiving Control
- Processes, Standards and Systems
Food Storing and Issuing Control
- Processes, Standards and Systems
- A word on Transfers
Food Production Control (Portions and
Quantities)
- Standard Recipes
- Standard portion costs
- Yield percentages
7
Week 7
10/08/09
Monitoring Food and Beverage Cost on - Lecture
a Daily basis
- PowerPoint
- Daily F&B Cost Report
- Q&A
- Periodical comparison of Actual vs
Standard Food Costs
Midterm Examination
Date: Monday, August 17, 2009
Time: 09.00 – 11.00 Hrs.
Menu Engineering and Analysis
- Popularity and Profitability Matrix
3
8
Week 8
9
Week 9
24/08/09
TOPIC/CONTENT
3
3
3
3
3
3
LESSON SCHEDULE
IHM.214 FOOD AND BEVERAGE CONTROL
UNIT
WEEK
10
Week 10
31/09/09
11
Week 11
07/09/09
12
Week 12
14/09/09
Beverage Receiving, Storing and Issuing
Control
- Receiving/ Storing/ Issuing
13
Week 13
21/09/09
Beverage Production & Sales Control
- Standard Pour Sizes and Processes
- The Sales Value Approach
- Inventory Turnover
- Sales Control
14
Week 14
28/09/09
15
16
TOPIC/CONTENT
Controlling Food Sales
- Guest count
- Maximizing Profit
- Revenue Control
Beverage Purchasing Control
- Control Processes
- Beverage Categories
- Beverage Purchasing
Labor Control
- Employee Compensation
- Labor Cost & Labor Cost Percentages
- Performance/ Production Standards
- Standard Staffing Requirements
- Work hours
- Training
Week 15 Monitoring Performance and Taking
05/10/09 Corrective Action
-Addressing Discrepancy between
Standards and Actual Performance
Week 16 Course Review and preparation for the
12/10/09 Final Examination.
Week 17
Final Examination
Date: Tuesday, October 20, 2009
Time: 09.00 – 12.00 Hrs.
4
ACTIVITIES/MEDIAS
HRS.
Lecture
Group discussion
Individual exercise
Questions and
answers
Assignment
Lecture
Individual exercise
Questions and
answers
Assignment
Lecture
Group discussion
Individual exercise
Questions and
answers
Assignment
Lecture
Group discussion
Individual exercise
Questions and
answers
Assignment
Lecture
Group discussion
Individual exercise
Questions and
answers
3
Lecture
Individual exercise
Questions and
answers
Assignment
Review term topics
Questions and
answers
3
3
3
3
3
3
3