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Planning and Control for
Food & Beverage Operations
Course Outline HTM 464
Course Description:
Covers the principles and procedures involved in an
effective food and beverage control system, including standards determination, the
operating budget, cost-volume-profit analysis, income and cost control, menu pricing,
labour cost control, and computer applications.
Evaluation: The student must complete fourteen, self-scoring review quizzes,
four progress test, and a comprehensive final examination.
Learning
Resource: Planning and Control for Food
and Beverage Operations,
Sixth
Edition , Jack D. Ninemeier, Ph.D., CHA.
Learning Objectives: At the completion of this course, students should be
able to:
1. Define "control," and recognize its importance in the management
system.
2. Explain the purposes and applications of standard costs and the uses of standard
cost tools.
3. Describe the role of budget standards in planning and control, and apply
cost-volume-profit analysis to food and beverage operations.
4. Identify and explain methods for estimating allowable food and beverage costs
based on forecasted sales levels.
5. Recognize the importance of the menu as both a control tool and marketing tool.
6. Perform menu engineering analysis.
7. Contrast subjective and objective menu pricing methods, and incorporate profit
requirements in menu prices.
8. Apply principles and procedures important in controlling the purchasing and
receiving processes,
and recognize the need to incorporate quality requirements in
purchasing and receiving activities.
9. Identify the goals of effective storage and issuing controls, describe
physical and perpetual inventory systems, and recognize the need
for accurate inventory record keeping systems.
10. Forecast production needs based on sales history records and time series analysis.
11. Discuss the importance of standard recipes (including computerized
standard recipes) as production tools, and justify
production planning time.
12. Recognize the importance of the guest, the server-guest relationship, and the
principles of good service.
13. Describe the operations of automated food and beverage control systems.
14. Explain the basic formula for calculating cost of sales, and identify
sources of information for each component of the formula.
15. Explain the role of analysis, corrective action, and evaluation in the control
process.
16. Identify factors that affect work performance, and examine the labour
control process from the employee's perspective.
17. Review theft prevention procedures.
18. Describe how analysis, corrective action, and evaluation are used in the
labour control process to reconcile staffing and budgeting
concerns
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Last Updated December 1, 2008
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