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Food and Beverage Cost Control
Food and Beverage Cost Control
Food and Beverage Cost Control
Course Outline
This course has been developed and optimized for online delivery using the licensed
title Food and Beverage Cost Control, 6th edition, published by Wiley and Sons, Inc. and
authored by Lea R. Dopson and David K.Hayes. The fee for this course includes access
to all online course materials and an official certificate of completion from
chefcertification.com. Once your course is completed, your course completion will be
authenticated, and a certificate of completion will be generated. This official certificate of
completion will be uploaded to your account, and will be available through the course
dashboard for this course.
Introduction/Course Description:
It has been said that there are three kinds of managers: those who know what has
happened in the past, those who know what is happening now, and those who know what
will happen in the future. Clearly, the manager who possesses all three traits is best
prepared to manage effectively and efficiently. This course will give the you the tools
required to maintain sales and cost histories (the past), develop systems for monitoring
current activities (the present), and learn the techniques required to anticipate what is to
come (the future).
This online course will provide you all the cost control–related information and tools you
will need to achieve success levels that match your own highest career goals. If you work
hard and do your best, you will find you have the ability to master all of the information in
this course. When you do, you will have gained an invaluable set of management skills
and tools that will enhance your knowledge of the hospitality management industry. These
skills and tools will ensure that your hospitality career will consistently be rewarding for
you both personally and professionally.
Learning Objectives:
Learning Objectives:
Define the importance of forecasting sales and how it can assist in staffing.
Develop a procedure to record current sales.
Compute percentage increases or decreases in sales over time.
Develop a procedure to predict future sales.
Learning Objectives:
Use sales histories and standardized recipes to determine the amount of food
products to buy in anticipation of forecasted sales.
Recognize the importance of standardized recipes in controlling food costs.
Purchase food and beverage products in a cost-effective manner.
Implement proper procedures for receiving food and beverage products.
Discuss strategies for training employees to receive products.
Define the importance of utilizing purchase orders.
Learning Objectives:
Implement an effective product storage system and inventory system for food and
beverages.
Maintain standardization of storing food to prevent loss.
Define different storage systems for maintaining food costs.
Control the issuing of products from storage.
Manage the food and beverage production process.
Learning Objectives:
Accurately calculate food and beverage costs and their cost percentages.
Compare product costs achieved in an operation against the product costs the
operation planned to achieve.
Apply strategies designed to reduce an operation’s cost of sales and its cost of
sales percentage.
Explain calculation for estimating cost of sales.
Calculate product yield % and discuss how this prepares management to purchase
food and beverages more accurately.
Learning Objectives:
Learning Objectives:
Define aspects of labor expenses.
Identify the factors that affect employee productivity.
Summarize importance of training with regards to employee productivity.
Develop labor standards and employee schedules used in a foodservice operation.
Analyze and evaluate actual labor utilization.
Review 4 steps to manage payroll costs.
Learning Objectives:
What are the major concepts of the course that you have learned?
What new professional language have you acquired relating to the topic?
Thinking back to your project reflections, were you surprised at the outcomes?
What new resources did you find in the study of the content?
As a chef/food service professional, what new concepts will you now integrate into
your work?
Are there any ideas that presented themselves as enlightening and useful?