Food and Beverage Cost Control
Course Outline

Course Fee: $150
ACF Approved CEH: 30 Hours
Subject Area: Business Management
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson

This course has been developed and optimized for online delivery using the licensed title Food and Beverage Cost Control, 6th edition, published by Wiley and Sons, Inc. and authored by Lea R. Dopson and David K.Hayes. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

It has been said that there are three kinds of managers: those who know what has happened in the past, those who know what is happening now, and those who know what will happen in the future. Clearly, the manager who possesses all three traits is best prepared to manage effectively and efficiently. This course will give the you the tools required to maintain sales and cost histories (the past), develop systems for monitoring current activities (the present), and learn the techniques required to anticipate what is to come (the future).

This online course will provide you all the cost control–related information and tools you will need to achieve success levels that match your own highest career goals. If you work hard and do your best, you will find you have the ability to master all of the information in this course. When you do, you will have gained an invaluable set of management skills and tools that will enhance your knowledge of the hospitality management industry. These skills and tools will ensure that your hospitality career will consistently be rewarding for you both personally and professionally.


Course Objectives/Program Outline

Module One - Managing Revenue and Expense

Learning Objectives:

  • Apply the formula used to determine business profits.
  • Express business expenses and profits as a percentage of revenue.
  • Compare actual operating results with budgeted operating result.
  • Understand the income (Profit and Loss) Statement.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Creating Sales Forecasts

Learning Objectives:

  • Define the importance of forecasting sales and how it can assist in staffing.
  • Develop a procedure to record current sales.
  • Compute percentage increases or decreases in sales over time.
  • Develop a procedure to predict future sales.

Project 1: The Importance of Forecasting Sales
Quiz: Multiple-choice questions that pertain to objectives above.

Module Three - Purchasing and Receiving

Learning Objectives:

  • Use sales histories and standardized recipes to determine the amount of food products to buy in anticipation of forecasted sales.
  • Recognize the importance of standardized recipes in controlling food costs.
  • Purchase food and beverage products in a cost-effective manner.
  • Implement proper procedures for receiving food and beverage products.
  • Discuss strategies for training employees to receive products.
  • Define the importance of utilizing purchase orders.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Four - Managing Inventory and Production

Learning Objectives:

  • Implement an effective product storage system and inventory system for food and beverages.
  • Maintain standardization of storing food to prevent loss.
  • Define different storage systems for maintaining food costs.
  • Control the issuing of products from storage.
  • Manage the food and beverage production process.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Five - Monitoring Food and Beverage Pricing

Learning Objectives:

  • Accurately calculate food and beverage costs and their cost percentages.
  • Compare product costs achieved in an operation against the product costs the operation planned to achieve.
  • Apply strategies designed to reduce an operation’s cost of sales and its cost of sales percentage.
  • Explain calculation for estimating cost of sales.
  • Calculate product yield % and discuss how this prepares management to purchase food and beverages more accurately.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Six - Managing Food and Beverage Pricing

Learning Objectives:

  • Define different types of menus.
  • Choose the best menu format for a specific foodservice operation.
  • Identify the variables to be considered when establishing menu prices.
  • Assign menu prices to menu items based on the items’ costs, popularity, and profitability.

Project 2: Factors Affecting Menu Pricing
Quiz: Multiple-choice questions that pertain to objectives above.

Module Seven - Managing the Cost of Labor

Learning Objectives:

  • Define aspects of labor expenses.
  • Identify the factors that affect employee productivity.
  • Summarize importance of training with regards to employee productivity.
  • Develop labor standards and employee schedules used in a foodservice operation.
  • Analyze and evaluate actual labor utilization.
  • Review 4 steps to manage payroll costs.

Project 3: Labor Expense in the Hospitality Industry
Quiz: Multiple-choice questions that pertain to objectives above.

Module Eight - Controlling Other Expenses

Learning Objectives:

  • Classify other expenses as being either controllable or non-controllable.
  • Categorize other expenses in terms of being fixed, variable, or mixed.
  • Determine how to calculate other expenses % and cost per guest.
  • Compute other expense costs in terms of cost per guest and as a percentage of sales.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be 1-2 pages. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • Thinking back to your project reflections, were you surprised at the outcomes?
  • What new resources did you find in the study of the content?
  • As a chef/food service professional, what new concepts will you now integrate into your work?
  • Are there any ideas that presented themselves as enlightening and useful?

Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete all course projects as outlined within the course
  • Student must complete a Final Learning Statement at the end of this course