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, theft prevention, labor cost control, and computer applications.

1. Identify differences and similarities between commercial and noncommercial food service operations.
2. Distinguish revenue centers from support centers in hospitality organizations.
3. Explain how control procedures help managers assess operational results.
4. Determine standard yields for food products.
5. Calculate standard portion costs and standard dinner costs for food items on the basis of standard recipes and standard portion sizes.
6. Describe the importance and function of an operating budget as a planning and control tool.
7. Explain how a system of food service control points helps managers carry out critical functions on a daily basis.
8. Identify factors that food and beverage managers should assess when purchasing food products.
9. Calculate an inventory turnover rate.
10. Distinguish a physical inventory system from a perpetual inventory system.
11. Identify and describe automated technology applications designed for inventory management.
12. Analyze trends to estimate food production requirements.
13. Describe the importance and function of food production planning.
14. Use the FIFO, LIFO, actual cost, and weighted average methods to calculate the value of products in inventory.
15. Explain how managers determine which variances from cost standards should be thoroughly analyzed.
16. Distinguish server banking from cashier banking systems.
17. Describe how managers use point-of-sale reports as revenue control tools.
18. Describe some of the ways bartenders, food and beverage servers, and guests steal, and identify precautions managers can take to reduce this kind of theft.
19. Explain how orientation programs, training programs, and employee performance evaluations help control labor costs.
20. Distinguish between fixed and variable labor in relation to food and beverage operations

[ TOPICS ]

1. The Challenge of Food and Beverage Operations
2. The Control Function
3. Determining Food and Beverage Standards
4. Operations Budgeting and Cost-Volume-Profit Analysis
5. The Menu The Foundation for Control
6. Purchasing and Receiving Controls
7. Storing and Issuing Controls
8. Production and Serving Controls
9. Calculating Actual Food and Beverage Costs
10. Control Analysis, Corrective Action and Evaluation
11. Revenue Control
12. Preventing Theft of Revenue
13. Labor Cost Control
14. Implementing Labor Cost Controls