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** NOTE: THE INSTRUCTOR WILL BE AVAILABLE 10 MINUTES PRIOR AND 10
MINUTES AFTER CLASS FOR STUDENTS AND BY APPOINTMENT.
INSTRUCTIONAL TIME:
Three hours per week x 16 weeks = 48
hours. All hours will be spent in lecture/discussion/classroom
activities.
COURSE DESCRIPTION: An introduction of food, beverage and labor
cost controls is the focus on the course. Emphasis is placed upon
applications of control through budgets, forecasting, menu pricing,
scheduling, standard recipes, purchasing, receiving, storing and
issuing.
PREREQUISITE:
READ 0301, MATH 0301, ENGL 0300
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COURSE COMPETENCIES: |
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Unit 1
After completing Unit 1, the student will be able to: identify the
various types of costs, describe the relationship between cost &
sales, define the various uses of the term "sales", and compare
costs with sales. |
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Chapter 1 |
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The student will be
able to define control, describe control techniques, devise methods
for incorporating control techniques, define budgeting, compare an
operating budget vs. a static budget, describe four basic steps in
the control process, and describe the cost/benefit ratio.
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Chapter 2 |
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Unit 2
After completing Unit 2, the student will be able to: list and explain
four principal characteristics of purchasing, compare perishable to
non-perishable, define purchasing specification, identify advantages and
disadvantages of standing orders, define par stock and identify
advantages and disadvantages of centralized purchasing. |
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Chapter 4 |
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The student will be able to explain
important characteristics of receiving, identify supplies necessary
for receiving, explain components of an invoice, distinguish between
stores and directs, and extend an invoice.
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Chapter 5 |
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The student will be able to: list and
define causes for excessive costs while food is in storage, define
FIFO, issue stock, complete a requisition, transfer food between
units, and document the transfers. |
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Chapter 6 |
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Unit 3
After completing Unit 3, the student will be able to: define and
give examples of standard cost, portion sizes and standard recipes
and the importance of each. |
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Chapter 7 |
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The student will be
able to: describe sales history, prepare a popularity index,
forecast business, prepare conditions, prepare void sheet, prepare
portion inventory and reconciliation. |
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Chapter 8 |
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Unit 4
After completing Unit 4, the student will be able to: describe an
inventory procedure, assign costs to food remaining in inventory,
determine food cost, analyze reports, and describe efforts of excessive
amounts of inventory. |
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Chapter 9 |
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The student will be able to: compute
daily food cost, analyze and interpret daily reports, compare book
value to actual and prepare timely information reports. |
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Chapter 10 |
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The student will be able to: calculate standard food
cost, compare standard food cost to actual food cost, analyze
inefficiencies in daily operations, present methods for improving
undesirable cost and sales, and determine potential savings. |
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Chapter 11 |
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The student will be able to: list and discuss factors that
influence guest choice of establishments, define sales control,
determine methods for controlling sales, calculate menu prices,
create methods for influencing customer purchases, control voids,
implement sales control sheets, and define "price sensitive
products" |
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Chapter 12 |
Unit 5
After completing Unit 5, the student will be able to: determine
factors that influence beverage purchasing, distinguish between
call and pouring brands, describe the beverage purchasing to
include receiving and storage, describe ideal storage facilities,
create inventory procedures, create issuing procedures, and
describe the three types of bars.
Chapter 13 |
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The student will be
able to: identify equipment and measure to control beverage
production, calculate inventory value at E-O-M, calculate monthly
beverage cost, and define standard deviation |
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Chapters 14, 15, 16, 17 |
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Unit 6
After completing Unit 6, the student will be able to: explain labor
cost variances, create methods for controlling labor costs, define
management's ability to control labor costs, discuss what effect job
description have on labor costs, prepare an organizational chart,
and analyze scheduling with respect to increase/decrease in labor
costs. |
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Chapter 18, 19 |
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The student will be able to: define standards of performance
(quality and quantity) establish performance standards, measure
effectiveness of standards and analyze deficiencies or weakness of
standards. |
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Chapter 20, 21 |
DRESS CODE FOR FIELD TRIPS
"APPROPRIATE BUSINESS ATTIRE OR DEPARTMENT POLO SHIRT
USED WITH SLACKS OR SKIRTS MUST BE WORN ON ALL FIELD TRIPS. (NO JEANS,
CAPS, SHORTS, T-SHIRTS OR SWEATS)"
BIBLIOGRAPHY: The required text for this course is Principles of
Food, Beverage & Labor Cost Controls for Hotels and Restaurants. 7th
Edition, Dittmer &
Griffin
EVALUATION AND GRADING:
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Tests 30% |
90- 100 = A |
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Additional Assignments 30% |
80 - 89 = B |
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Mid Term 20% |
70 - 79 = C |
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Final Exam 20% |
60 - 69 = D |
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Below 60 = F |
****NO MAKE-UP TESTS
WILL BE GIVEN WITHOUT PRIOR INSTRUCTOR APPROVAL****
ATTENDANCE POLICY:
Regular and punctual class and laboratory attendance, day and/or evening
is required. A student who has accumulated absences equivalent to two
(2) weeks of instruction may be dropped by the instructor after
the census date. If a student is dropped from a class for excessive
absences, the instructor will record a grade of “W” (Withdrew). Since
tardiness is a form of absenteeism, the instructor may establish a
policy regarding tardiness. (See page 82 of the 2002-2003 St.
Philip’s College Bulletin) This course will require punctual
attendance. Three tardies will equal one absence.
ADA
STATEMENT: As per section 504 of the Vocational Rehabilitation
Act of 1973 and the Americans with Disabilities Act (ADA) of 1990, if an
accommodation is needed, contact Educational Support Services, NTB 106
at 210-531-3512.
Revised SPRING 2002
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