Food and Beverage cost controls will assist you in obtaining skills which will help you to reach your goal in management system.

Food and Beverage Cost Controls

Correspondence courses are flexible and comfortable way of studying that allows you to study at home. They are ideal for people who have a full-time job or other commitments. They are open for everybody. This might be a professional who needs to update his knowledge or skills, or a mother who wants to refresh her qualifications before re-entering the labor market.

At the end 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