Planning and Control for Food & Beverage Operations

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labour cost control, and computer applications.

Evaluation: The student must complete fourteen, self-scoring review
quizzes, four progress test, and a comprehensive final examination.

Learning Resource: Food and Beverage Controls, Fourth Edition,
Jack D. Ninemeier, Ph.D., CFBE.


Learning Objectives: At the completion of this course, students should be able to:
1. Define "control," and recognize its importance in the management system.
2. Explain the purposes and applications of standard costs and the uses of
standard cost tools.
3. Describe the role of budget standards in planning and control, and apply
cost-volume-profit analysis to food and beverage operations.
4. Identify and explain methods for estimating allowable food and beverage
costs based on forecasted sales levels.
5. Recognize the importance of the menu as both a control tool and marketing tool.
6. Perform menu engineering analysis.
7. Contrast subjective and objective menu pricing methods, and incorporate
profit requirements in menu prices.
8. Apply principles and procedures important in controlling the purchasing
and receiving processes, and recognize the need to incorporate quality
requirements in purchasing and receiving activities.
9. Identify the goals of effective storage and issuing controls, describe
physical and perpetual inventory systems, and recognize the need for
accurate inventory record keeping systems.
10. Forecast production needs based on sales history records and time series analysis.
11. Discuss the importance of standard recipes (including computerized
standard recipes) as production tools, and justify production planning time.
12. Recognize the importance of the guest, the server-guest relationship, and
the principles of good service.
13. Describe the operations of automated food and beverage control systems.
14. Explain the basic formula for calculating cost of sales, and identify
sources of information for each component of the formula.
15. Explain the role of analysis, corrective action, and evaluation in the control process.
16. Identify factors that affect work performance, and examine the labour
control process from the employee’s perspective.
17. Review theft prevention procedures.
18. Describe how analysis, corrective action, and evaluation are used in the
labour control process to reconcile staffing and budgeting concerns
...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Front Office Procedures
Housekeeping Management
Security and Loss Prevention Management
Hospitality Industry Computer Systems
Hospitality Supervision
Quality Sanitation Management
Food & Beverage Service
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Convention Management and Service
Basic Financial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry
Managing for Quality in the Hospitality Industry
Training for the Hospitality Industry

Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
 

Facts: We provide free training course catalog service since 2003, in English and Chinese. Tens of thousands of visitors search our database from our portal and partners' websites each day.