Food and Beverage managementModule Details

Objectives of the Course:

• respond to written, spoken or visual messages in a manner that ensures effective communication
• execute mathematical operations accurately
• apply a systematic approach to solve problems
• use a variety of thinking skills to anticipate and solve problems
• analyze, evaluate, and apply relevant information from a variety of sources
• interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals
• synthesize theory with practice in the real world of tourism/hospitality.
• critically analyze cases and real world situations;
• evaluate situations/issues/problems from a variety of stakeholder perspectives;
• evaluate field-specific situations;
• critique ethical considerations.

Learning Outcomes:

1. Describe a Cost Volume Profit (CVP) relationship for a food and beverage operation.(students should acquire knowledge on the terminology and mathematical formulas utilize them in margin profit)

2. Explain the various control systems necessary for an efficient food and beverage operation.( students should acquire skills and knowledge in the different control systems available and enhance their critical ability in establishing in different cases the most suitable control system)
3. Explain the concepts of production standards and portion costs. (students should acquire knowledge in the different formulas available for measuring production standards and portion costs enable them to control profit margin)
4. Construct efficient purchasing, receiving, storing, and issuing control systems for food and beverage operations. (students should acquire skills in the control systems from purchasing till issuing products including beverage control)
5. Generate a budget for a food and beverage operation.( students should acquire knowledge and skills in preparing budget for food and beverage operations)
6. Explain the factors that impact labor costs.( students should acquire knowledge in the importance of human resource and the how to control the labor cost)
7. Appraise labor cost control systems in F&B facilities. (students should acquire skills and critical evaluate the labor cost control systems enable them to take the right decisions in different occasions)
8. Develop and use cost control systems on computerized spreadsheets. (students should acquire skills in the technology available in the area of cost control systems enable them to create folders , spreadsheet and different forms for an F&B cost control system)