Food and Beverage Costing

 

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Main Description show detail >>
 
 
 
Department: Hotel, Culinary and Tourism Module Code: FOOD61006
Level: Level 6 Contact Hours: 36
Duration: 1 Semester Directed Study Hours: 0
Effective Term: 2017/18 Indep. Study Hours: 64
Credits: 5

Prerequisite Knowledge:

  None

Module Description/Aims:

  To develop an understanding of cost control methodologies and procedures for profitable operation in the food and beverage operation  


 
Contact Hours show detail >>
   
 
Contact Type Hours
Lecture3 Per Week


 
Learning Outcomes show detail >>
   
 
On successful completion of the module, the learner will be able to:
No. Description/Learning Outcomes
1Apply control procedures to food and beverage operations
2Understand and apply manual and electronic control systems used in the Hospitality industry.
3Demonstrate an ability to calculate and apply relevant operational statistics
4Understand and apply relevant performance measures.
5Demonatrate an ability to apply various costing and pricing techniques..


 
Learning Strategies show detail >>
   
 
Learning Strategies
Formal lectures along with examples will be used to develop competence in the theoretical application of cost control measures to a food and beverage operation.


 
Indicative Syllabus Content show detail >>
   
 
Content Detail
Cost and Revenue Calculation Types of costs, fixed, variable, controllable and uncontrollable, overhead costs, labour costs.
Methods of Food and Beverage cost determination.
Portion control and wastage.
Performance measures
Gross profit and Net profit calculation.
The control Cycle The need for and responsibility for control
Control procedures; design and use of purchases specifications
Ordering, Receiving, Storage and issuing procedures, transfers and returns, Stock taking, Stock rotation, Bin cards, Determination of stock levels, reorder point, and valuation techniques.
Menu planning for Types of Menus
Criteria for Menu development.
Menu pricing and factors that influence Menu prices.

Applied marketing concepts.Marketing definitions.
The importance of Marketing in business.
Marketing mix.
Sales techniques.


 
Assessment Strategies show detail >>
   
Assessment Strategies
C.A.
Final exam
The repeat strategy for this module is a (Scheduled) written examination.


 
Indicative Assessments show detail >>
   
Learning Outcome Assessment Category Assessment Method Additional Information % alloc
1, 2, 3, 4, 5Continuous AssessmentClass Exam30
1, 2, 3, 4, 5Final Exam (Scheduled)Final Written ExamEnd of Semester Formal Examination70


 
Reading List show detail >>
   
 
Type ISBN Title Author Publisher Year Edition Library Link
Essential9780470251386Food and Beverage cost control
Lea R. Dopson & David K. Hayes
Wiley		20115th-
Recommended9870415506908Food and Beverage Management
Davis, Lockwood and Stone.
Routledge		2012Fifth-
Recommended9780080966717Food and Beverage Management
Davis, Lockwood, pantelidis, Alcott
Routledge		20125th-
Recommended0340595214Profitable Food and Beverage management
Richard Kotas & Chandana Jayawardena
Hodder & Stoughton		2004-


 
Journals and Websites show detail >>
   
 
Type Description
Journal? Caterer and Hotelkeeper
Journal?Licensing World
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Curricular information is subject to change