OBE-SYLLABUS-food and Beverage Cost Control

 

COLEGIO DE SEBASTIAN www.cds.edu.ph San Isidro, City of San Fernando, Pampanga School of Tourism & Hospitality Management

COURSE INFORMATION Course Code: Descriptive Descripti ve Titl Title: e: FOOD AND AND BEVE BEVERAGE RAGE CO COST ST CONT CONTROL ROL Prerequisite/Co-requisite: Credit Unit/Hours Per  3 units Week: Total Course Duration: Course Description: This course covers the knowledge and skills that are related in financial principles and controls in food service operation. Topics

include financial budgeting and cost analysis emphasizing food and beverage product and labor costing . Class Schedule: Instructor’s Information Information::

Tuesday & Thursday /9:30am – 11:30pm/SPB3024 Sh Shay ayne ne V Vel el A. Ci Cinc nco o Mobi Mobile le N No. o. 0 092 9228 2827 2773 7345 45

EE-ma mail il:: [email protected]

Consultation Days: Tues & thurday 4:30-6:00, Faculty Room

INSTITUTIONAL AND DEPARTMENTAL VISION AND MISSION CDS Vision: CDS Mission: STHM Vision:

By 2025, CDS is one of the top 5private higher education institutions in the field of arts, sciences, engineering and social entrepreneurship in Pampanga. CDS provides quality tertiary education that develops competent, compassionate and courageous individuals who are lifelong learners and catalyst for  change. The STHM envisions itself to be the leader in tourism and hospitality education and provider of graduates equipped with entrepreneurial competencies, service orientation and desirable values and attitudes for them to succeed in the global community.

STHM Mission:

To realize its vision, the STHM strives to: Establish an academic environment that would produce future professionals matching the demands of the dynamic tourism and hospitality industry. Nurture a culture of excellence upholding the highest level of professionalism and integrity, competence, commitment and dedication in the service of its stakeholders. 

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Produce professionals with qualifications recognized and regarded globally

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PROGRAM OUTCOMES: Common to Tourism &Hospitality:

Hospitality:

1. 2. 3. 4.

Demonstrate the knowledge on the tourism industry, llocal ocal tourism products products and services Manage and market a service oriente oriented d business organization Demonstrate administrat administrative ive and managerial skills in a service oriented business organization Perform and monitor fi financial nancial transactions and reports

5. human capital development func functions of a tourism oriented organization 6. Perform Utilize information technology applica applications tionstions for tourism and hospitality 7. Utilize various communication channels proficiently proficiently in dealing with guests and colleagues 8. Observe and perform risk mitigat mitigation ion activities 9. Interpret and apply relevant laws rel related ated to tourism industry 10. Produce food products and services complying with enterprise standards 11. Provide food & beverage service and manage the operation seamlessly based on industry standards 12. Apply management skills in F& B service and operations 13. Perform and maintain various housekeeping services for guest and facility operations 14. Perform and provide full guest cycle services for front ofice 15. Plan and implement a risk management program to provide a safe and secure workplace

COURSE OUTCOMES:

  Outcomes:

Cognitive  

Understand that Quality Management impacts on Cost Management Identify the different elements of income and expenses.

 

  Discuss the effect of labor and budget forecasting   Develop the role of food and beverage manager in food service industry.   Develop confidence in social relations. Develop creative thinking process in comparing standard cost from actual cost and determine the factors that affect cost variances   Perform the standard procedures in menu costing.   Practice the proper steps in menu planning

Affective

Psychomotor

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PROGRAM OUTCOMES (PO) AND COURSE OUTCOMES (CO) MAPPING

(Key: I – Introductory E – Enabling D – Demonstrated Demonstrated))

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CO/PO CO1 CO2 CO3 CO4 CO5

PO1 I

PO2

PO3

PO4

I I I

I i i

I I I

PO5

PO6

PO7 E

PO8 E

I I

E I I

PO9 I

I I

I I

I I

CO6 CO7

PO10 E E E

PO11 E E E

E E

E E

PO12

PO13

PO14 E E

PO15

I I I

E E

LEARNING PLAN: Date Conducted 1

Duration in Hours 3

Learning Outcomes

LO1. Orientation:

House Rules Grading System

2

5

Requirements Class Organization Course Description LO2 Managing Revenue and Expense

Topics

Methodology

Resources

Discussion Handouts Visual Presentation

Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, Fifth Edition 2011 Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla SuarezFelicen, MIHM, DBA

1. House Rules 2. Grading System 3. Requirements 4. Class Organization 5. Course Description

Discuss the overview of Foodservice industry

Professional Foodservice Manager    Overview Apply the basic formula used to   The Food Service Industry determine profit.   The Reward for Service   Revenue Express both expenses and profit as a   Expenses  percentage of revenue   Understanding the Income Statement   Understanding the Budget Compare actual operating results with  budgeted

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Other References: Clement Ojugo, Food and Beverage Cost Control, 2010

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3

5

LO3 Determining Sales Forecasts      

Importance of Forecasting Sales Sales History Maintaining Sales Histories

 

Sales Variance Predicting Future Sales 

Develop a procedure to record current sales.

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Compute percentage increases or

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Discussion Handouts Visual Presentation Project

decreases in sales over time.

Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, Fifth Edition 2011 Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla SuarezFelicen, MIHM, DBA

Develop a procedure to predict future sales  

Other References: Clement Ojugo, Food and Beverage Control, 2010 Cost 4-5

10

LO4 Menu Development  

       

Customer and Competition knowledge Menu Planning Menu Type Menu Nutrition Menu Design

4 Define the details of customer and

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competition knowledge

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Analyze the procedures on how to plan a menu Differentiate the menu types Classify the nutrition needed in menu Illustrate the eye-outline of menu design

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Discussion Handouts Visual Presentation Case study

Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, Fifth Edition 2011 Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla SuarezFelicen, MIHM, DBA Other References: Clement Ojugo, Food and Beverage Cost Control, 2010

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6

5

LO5 Menu Development  

Food and Beverage Key Product Indicator 

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Compute the different elements of KPI

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Discussion Handouts Visual Presentation Case study

Cost of Sales Cost of Sales Percentage Table Turn Average Inventory Average Food Check  Average Beverage Check  Average F&B Check 

Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, Fifth Edition 2011 Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla SuarezFelicen, MIHM, DBA Other References: Clement Ojugo, Food and Beverage Cost Control, 2010

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5

LO7Managing The Cost  Menu Item Forecasting Standardized Recipe  Inventory Control 

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Use sales histories and standardized recipes to determine the amount of f ood  products to buy in anticipation of forecasted sales Compute the cost of food sold and food cost percentage

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Discussion Handouts Visual Presentation Case Study

Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, Fifth Edition 2011 Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla SuarezFelicen, MIHM, DBA Other References: Clement Ojugo, Food and Beverage Cost

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Control, 2010 9

5

LO 8Managing The Cost Purchasing  Receiving   

Storage Determining Actual Food Expenses

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Purchase, receive and store food product in a cost-effective manner

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Discussion Handouts Visual Presentation Case Study

Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, Fifth Edition 2011 Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla SuarezFelicen, MIHM, DBA Other References: Clement Ojugo, Food and Beverage Cost Control, 2010

GRADING SYSTEM:      

 

Prelim Grade = (Class Standing x 2 + Major Exam)/3 Midterm Grade = (Class Standing x 2 + Major Exam)/3 Final Grade = (Class Standing + Major exam x 2)/2 Semester Grade = (Prelim Grade + Midterm Grade + Final Grade)/3 Class Standing: o  Attendance: 30% o Learning Outcomes Continuous Assessment: 50% o Independent/Off Classroom Activities: 20%

OBE ASSESSMENT METHODS: 1. Quiz z ze es 2. Cla Class ss Delive Deliverab rables les

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3. Pro Projec jectt Prese Presenta ntatio tion n 4. Portfo Portfolio lio Assessm Assessment ent (Add rubrics here if there are: e.g. Grading a Project, Marking Essays, etc.)

COURSE REQUIREMENTS: 1. 2. 3. 4. 5. 6. 7.

Activ Active e Class Participa Participation tion. . er Term Homew Homework/A ork/Assign ssignment ments s p per Pr Proj ojec ectt pe perr Te Term rm Quiz Quizze zes s pe perr Term Term Attend Attendanc ance e on the the Cl Class ass Portfolio Portfolio (Collati (Collation on recipes recipes and activit activities ies done in the class) class) Lab Labora orator tory y Partic Participa ipatio tion n

CLASS POLICIES: 1. Tardiness. Tardiness. A student will be marked late if late if he/she enters the class 5 minutes after minutes after the indicated time. Any student who comes to class 15 minutes after the scheduled time or always late for two consecutive meetings shall be marked “absent”. 2. Missed work or exam. exam . Any student who missed to give class presentation, submit a work assignment, or to take a test should consult the concerned instructor for  immediate compliance 3. Cheating and plagiarism. plagiarism. Any student who committed any form of academic dishonesty shall be given disciplinary action provided in the CDS Student’s Handbook. 4. Use of technology. technology. Cell phones should be turned off while the session is in progress. Using laptops, notebook PCs, smart phones, and tablets shall be prohibited unless the instructor is aware of the purpose and permits student’s request.

REFERENCES/READINGS: Textbook:

Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, F ifth Edition 2011 Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla Suarez-Felicen, MIHM, DBA Other References: Clement Ojugo, Food and Beverage Cost Control, 2010

PREPARED BY: SHAYNE BY: SHAYNE VEL A. CINCO

NOTED BY: JACKIE LOU P. SANTOS ,MBA

 APPROVED BY: MARIA ANNA D. CRUZ, PH.D.

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Faculty

CHAIRPERSON, STHM

VPAA

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