| SUBJECT CODE |
: DHM 464 |
| SUBJECT NAME |
: PLANNING AND CONTROL FOR FOOD AND BEVERAGE OPERATIONS |
| SEMESTER |
: 3 |
| CREDIT HOURS |
: 5 |
| SCHOOL |
: School of Hospitality and Tourism Management |
| COURSE |
: Diploma / Diploma in Hospitality Management |
OBJECTIVES
To help students to understand the complexities of controlling the products, labour and revenue in Food and Beverage Operations.
LEARNING OUTCOME
Week 1
Identify differences and similarities between commercial and non-commercial food service operations.
Describe the basic responsibilities of managers in a full-service hotel.
Identify characteristics that distinguish hotel food and beverage operations from freestanding restaurant.
Week 2
Distinguish revenue centres from supports in hospitality organisations.
Describe the management tasks, involved in planning,
organising, co-ordinating, staffing, directing, controlling, and
evaluating.
Provide an overview of multi-unit hospitality operations.
Review the role and impact of technology in todays food and beverage operations.
Week 3
Identify the resources managers use to attain organizational objectives.
Identify the tools managers use to plan organizational objectives.
Explain how control procedures help managers asses operational results.
Describe the basic steps in the control process.
Identify issues that managers consider when designing control systems.
Week 4
Explain how managers use standard purchase specifications as costs control tools.
Explain how managers use standard recipes and portion control techniques as cost control tools.
Determine standard yields for food products.
Calculate the cost per servable pound of a food product.
Week 5
Use an adjustment factor to increase or decrease the yield from a standard recipe.
Calculate standard portion costs and standard menu item costs
for food items on the basis of standard recipes and standard portion
sizes.
Identify the functions of files typically maintained by recipe management software applications.
Explain how managers use standard food and beverage costs and
ideal food and beverage costs to evaluate actual results of operations.
Week 6
Describe the importance and function of an operating budget as a planning and control tool.
Distinguish bottom-up budgeting from top-down budgeting.
Identify factors that managers consider budgeting process.
Identify how fixed, variable, and mixed costs change in
response to and changes in the sales volume of a food and beverage
operation.
Week 7
Explain how a system of food service control points helps managers carry out critical functions on a daily basis.
Describe factors that influence menu planning and strategies
and identify internal and external factors that influence menu changes.
Calculate a base selling price for menu items using simple mark-up pricing methods.
Calculate a base selling price for menu items using the contribution margin pricing method.
Week 8
Explain how effective purchasing practices affect the bottom line of a food and beverage operation.
Describe procedures related to the purchasing cycle and
identify purchasing responsibilities within a food and beverage
operation.
Identify factors that food and beverage managers should consider when selecting a supplier.
Identify factors that food and beverage managers should assess when purchasing food products.
Calculate the quantities of food products to purchase using the minimum / maximum ordering system.
Week 9
Identify the objectives of a storage system for food service operations.
Explain how an inventory classification system helps food service managers design cost-effective inventory control procedures.
Distinguish between directs and stores in relation to the inventory systems of food and beverage operations.
Describe procedures for maintaining product quality during storage.
Calculate an inventory turnover rate.
Week 10
Analyze trends to estimate food production requirements.
Use the weighted time series method to estimate food production requirements.
Describe the importance and function of food product planning.
Identify important control procedures for food and beverage production areas.
Identify important control procedures for food and beverage service areas.
Week 11
Calculate the basic monthly cost of sales for food and beverages.
Use the FIFO method to calculate the value of products in inventory.
Use the LIFO method to calculate the value of products in inventory.
Use the weighted average method to calculate the value of products in inventory.
Week 12
Identify adjustments used to calculate a monthly net cost of sales for food and beverages.
Identify factors that affect daily calculations of actual food and beverage costs.
Describe how current technology helps managers monitor beverage costs.
Week 13
Identify the types of standards that food and beverage managers use to evaluate the results of operations.
Explain how managers determine which variances from cost standards should be thoroughly analyzed.
Identify factors food and beverage managers consider when analyzing variances between standard costs and actual costs.
Identify factors food and beverage managers consider when taking corrective action to control operations.
Week 14
Describe revenue control procedures typical of food and beverage operations with manual guest check systems.
Explain how point-of-sale technology simplifies guest check control systems.
Distinguish server banking from cashier banking systems.
Explain how managers use daily cashier report as revenue control tools.
Describe how managers use point-of-sale reports as revenue control tools.
Week 15
Describe some of the ways bartenders can steal, and identify precautions managers can take to reduce this kind of theft.
Explain how shopper services work and why food and beverage operations use them.
Describe some of the ways food and beverage servers and other
staff can steal, and identify precautions managers can take to reduce
this kind of theft.
Week 16
Describe some of the ways guests can steal, and identify
precautions food and beverage managers can take to reduce this kind of
theft.
Describe cash control procedures appropriate for food and beverage operations.
Week 17
Describe how food and beverage managers use staffing tools
such as job description, job specifications, and organization charts in
planning for labor cost control.
Describe how food and beverage managers use recruitment and
selection tools to ensure that the most qualified applicants are hired
for open positions.
Explain how orientation programs, training programs, and employee performance evaluations help control labor costs.
Explain how food and beverage managers can increase staff
productivity by simplifying work processes and revising performance
standards.
Week 18
Explain how food and beverage managers determine labor standards.
Identify factors food and beverage managers consider when constructing a staffing guide.
Distinguish between fixed and variable labor in relation to food and beverage operations.
Week 19
Explain how food and beverage managers use staffing guides as labor scheduling tools.
Explain how food and beverage managers use staffing guides as labor cost control tools.
SYNOPSIS
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 and labour cost control.
Semester & Subjects
Calendar & Timetable
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