Mgmt: Food Bev

3 Credits · Level: Graduate

The course will demonstrate effective and efficient controls of prime costs in a food service operation without sacrificing quality and good customer service. With increased pressure today to better manage prime costs, students will learn how recipes and menu engineering are the ultimate foundation of control. Students will apply a variety of analytical methods to ensure profitability and success. Establishing performance standards through accurate recipe documentation will be a critical component of the course’s foundation. Apply yield tests, densities, weights, measures, and prep times to determine the true cost of the menu items. Understand a variety of methods to evaluate performance and efficiency. Understand the close relationship between revenue control and cost control and the impact that they will have on the bottom line. The course has a combination of both group and individual work. Part of the course includes the certificate exam for planning and control for food and beverage operations from the American Hotel & Lodging Education Institute (AHLEI).