HOSP 2820: Cost Controls
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
Year of study
2nd Year Post-secondary
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Distinguish between cost control and cost reduction
- Calculate, plot and interpret the Cost Margin method of menu sales analysis
- Use strategies to optimize the sales of individual menu items through pricing, placement and menu design
- Use effective inventory procedures
- Use effective purchasing, receiving and storing procedures for cost controls
- Use a sales analysis process and describe benefits related to forecasting
- Use the seven types of scheduling techniques appropriately
- Evaluate worker productivity from a quantitative and qualitative perspective
- Apply cost control principles to alcoholic beverages
- Use techniques to lessen liquor fraud and appropriate cost control measures to detect or eliminate their occurrence
- Calculate standard food, beverage, labour and operating costs and compare them to actual costs
- Forecast food and beverage sales and compare them to actual sales
- Apply ethical decision making and sustainability principles to cost controls
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)
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Participation
|
10
|
|
Assignments
|
35
|
Includes assignments and short quizzes
|
Midterm Exam
|
25
|
|
Final Exam
|
30
|
|
Course topics
- Cost control and cost reduction.
- Cost Margin method of menu sales analysis.
- Sales optimization of individual menu items.
- Inventory control.
- Purchasing, receiving, storage and issuing for adequate cost controls.
- Sales analysis and forecasting.
- Scheduling techniques.
- Labour costs and productivity.
- Cost control in alcoholic beverage sales.
- Methods of liquor control.
- Inventory of brands, types of beer, wine, spirits, liqueur.
- Liquor fraud detection.
- Standard food, beverage, labour and operating costs analysis.
- Food and beverage sales forecasting.
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.