vcc.ca

HOSP 2820: Cost Controls 

Effective date

May 2014 

Department

Hospitality Management 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course provides students an opportunity to explore the internal controls and information systems used in food and beverage operations. They develop techniques for effective purchasing, receiving and production control, sales control, food and beverage cost calculation and the use of the sales mix. Emphasis is placed upon interpretation of data for effective and profitable decision-making using various tools such as Breakeven Analysis, Menu Engineering and Cost/Margin. This course is part of the full-time Hospitality Management Diploma Program 

Credits

3.0 

Year of study

2nd Year Post-secondary 

Prerequisites

None 

Corequisites

None 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

Prior Learning Assessment & Recognition (PLAR)

To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide. 

Hours

Lecture, Online, Seminar, Tutorial: 40
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 5
Total Hours: 45
 

Instructional Strategies

Lectures, group discussions, case studies and simulations 

Grading System

Letter Grade (A-F) 

Passing grade

D (50%) 
 

Evaluation Plan

Type

Percentage

Assessment activity

Participation 

10 

 

Assignments 

35 

Includes assignments and short quizzes 

Midterm Exam 

25 

 

Final Exam 

30 

 

Course topics

Notes:

  • Course contents and descriptions, offerings and schedules are subject to change without notice.
  • Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
    https://www.vcc.ca/about/governance--policies/policies/.
  • To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.
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