MBA-HM-303 Food & Beverage Management & Control

Total Credits: 03
Lectures/Tutorial per week: 03/00
External: 60, Internal: 40
Time Allowed: 03 Hours

COURSE OBJECTIVE: To acquire an understanding of the principles used in Food &

Beverage Management & Control. To acquire the skill necessary to read, interpret and
understand the Food & Beverage Management & Control involving cost control and profit
planning to learn how to read, understand and observe the routine food & beverage businesses.

COURSE OUTCOMES:
After this course, the students will be able:
CO-01: To understand the conceptual framework of Food &Beverage Management and control.
CO-02: To develop skills for devising Control mechanism in Food and beverage
CO-03: To acquire knowledge and skills related to food and beverage costing
CO-04: To learn about menu and emerging trends in Food and beverage management

Course Outline:
Unit I
Introduction to Food & Beverage Management: Evolution, characteristics of the various types
of Food service. Factors effecting food &Beverage Management, Food &Beverage Management,
functions & tools.

Unit II
Food & Beverage Control: Definition and scope of financial control. Book keeping and
accounting. Cost concept, cost control and pricing. Purchasing, Receiving, storing, Record
keeping, Inventory management, Sales Control, Labor Control. F&B Control Cycle

Unit III
Food and Beverage Costing: Managing the cost of Food & beverages, production process,
Standard Recipe Cost & sales concept, elements of cost, types of cost, theft, pilferage, profit
volume relationship, break even analysis, Budgetary Control.

Unit IV
Menu Management: History, types of Menu, pricing, menu management, menu engineering,
merchandising, New Trends in Food and beverage Management, yield management, TQM,
Tools for continues improvement.
Note: Case Studies and current/ latest trends to be compulsorily included in the above said
curriculum with minimum of 1 case per Unit.
Suggested Readings:
1. Food and beverage Management (2017), Partho Pratim Seal, Oxford University Press New
Delhi.
2. Ronald kinton and victor Cesarean (2012), ‘The theory of Catering’, Bulter and Tanner Ltd.,
France and London.
3. Mohini Sethi and Surjeet Mohan (2015), Catering Management – An integrated approach,
second edition, Wiley esteem limited,New Delhi
4. Food and Beverage Cost Control (II Ed.) J. Miller,D. Hayes, L Dopson, John Wiley & sons
5. Food service Planning: layout Equipment – Lender H. Ketshevar and Marget E. Terrel.
6. Planning & Control for Food & Beverage Operations by Jack D. Ninemeier, Ph.D CHA
(AHLA)
Important Instructions:
 The list of specific references and cases will be announced by the concerned faculty at the
time of launching of the course.
 The evaluation of students consists of both internal and external evaluation. Internal
evaluation of 40 marks includes two mid-term examinations (15 marks) two assignments (15
marks) and class participation (10 marks). The external evaluation includes end-term
examination of 60 marks covering the whole syllabus.
 For end-term examination, the examiner is required to cover all course contents in a
balanced manner while setting the question paper. There will be nine questions in all. First
question will consist of eight short questions of two marks each (16 marks) covering the
entire syllabus. In addition, there will be eight more questions (11 marks each) comprising
two questions from each unit. The students are required to attempt five questions in all,
selecting at least one question from each unit. First question will be compulsory.
 Wherever possible, the examiner may give a case study that will be equal to one question
only.