Food and Beverage Cost Control (RES301)
Vietnamese title: Quản trị chi phí trong nhà hàng & dịch vụ ăn uống
Credits: 3
Prerequisites: FBM201

Description:
This course provides tools required to maintain sales and cost histories (the past), develop
systems for monitoring current activities (the present), and the techniques
required to anticipate what is to come (the future).

Learning outcomes:
Understand the income statement of an food and beverage business
Know how to analyze menu for profitability and create system to prevent internal and external threats to revenuue
Know how to develop a procedure to record current sales and develop a procedure to predict future sales.
Know how to use sales histories and standardized recipes to determine the amount of food products to purchase in a cost-effective manner, and implement proper procedures for receiving food and beverage products.
Understand how to implement an effective product storage and inventory system to control the issuing of products from storage and food and beverage production process
Understand how to accurately calculate food and beverage costs and their cost percentages for better controlling operation’s cost of sales and its cost of sales
Know how to choose the best menu format for a specific foodservice operation and Identify the variables to be considered when establishing menu prices.
Understand how to indentify the factors that affect employee productivity and to develop labor standards and employee schedules used in a foodservice operation.
Know how to classify and categorize other expenses in terms of being fixed, variable, or mixed to compute other expense costs in terms of cost per guest and as a percentage of sales
Know how to prepare income (profit and lost) statement to analyze sales and expese

Student tasks:
- Class attendance is strongly encouraged. Attend at least 80% of class hours in order to be accepted to the final examination
- Actively participate in class activities
- Fulfill tasks given by the instructor after class
- Use laptop in class only for learning purposes
- Read the textbook in advance
- Access the course website (http://flm.fpt.edu.vn) for up-to-date information and material of the course, for online support from teachers and other students, and for practicing and assessment.

Tools:
- Internet

Materials:
description: Food and Beverage Cost Control
author: Lea R. Dopson, David K.Hayes
publisher: Wiley
published_date: 2015
edition: 6th
isbn: 978-1-118-98849-7
description: Principles of Food Beverage and Labor Cost Controls
author: Dittmer P.R & Keefe, J.D
publisher: Wiley
published_date: 2009
edition: 9th
description: Food and Beverage Cost Control
author: Lea R.Dopson, David K.Hayes
publisher: Wiley
published_date: 2019
edition: 7th
isbn: 978-1-119-57221-3
note: Wiley - Vital Source

Assessments:
category: Class participation and preparation
type: on-going
weight: 10.0
question_type: LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO9, LO10
no_question: Each student shoud make at least 1 individual presentation, case analysis during the course in front of the class. Topics will be varied based on the topics in the textbook.
knowledge_and_skill: 1
category: Group Assignment
type: on-going
weight: 30.0
question_type: LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO9, LO10
no_question: Four or five students per group. Groups and groups ideas are determined on the third session of the course. Work will be break down into stages and examined during the course. Final work to be submitted prior to the presentation of the topic.
knowledge_and_skill: Minimum length of the group assignment should be 10 pages, excluding appendices
grading_guide: Based on topics of studied units
note: Group presentation in class room
category: Individual Assignment
type: on-going
weight: 15.0
question_type: LO1, LO2, LO3, LO4, LO5
no_question: Students solve cases and exercise of teacher
knowledge_and_skill: Various
grading_guide: Based on the given exercise or case study at the beginning of the course.
category: Quizzes
type: on-going
weight: 15.0
duration: Session 7 - Session 18 - Session 30
question_type: LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO9, LO10
no_question: Multiple choice, exercises or essay questions
knowledge_and_skill: 15
grading_guide: Quizzes will test for knowledge of subjects in the chapter assigned for that day.
note: Class room
category: Final Exam
type: Final exam
weight: 30.0
duration: 60'
question_type: LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO9, LO10
no_question: MCQ
knowledge_and_skill: 50
grading_guide: The questions/ exercises will cover the lectures, class discussions, activities, exercises, and textbook.
note: Exam room

Schedule:
session: Chapter 1 - Managing Revenue and Expense
- Profit in food and beverage business
- Compute percentages of revenue, expenses and profit
- Income statement
- Understand budget in food and beverage business
learning_outcomes: I
T
materials: RES301
session: Chapter 1 - Managing Revenue and Expense
- Profit in food and beverage business
- Compute percentages of revenue, expenses and profit
- Income statement
- Understand budget in food and beverage business
learning_outcomes: T
materials: RES301
session: Chapter 1 - Managing Revenue and Expense
- Profit in food and beverage business
- Compute percentages of revenue, expenses and profit
- Income statement
- Understand budget in food and beverage business
learning_outcomes: T
materials: RES301
session: Chapter 1 - Managing Revenue and Expense
- Profit in food and beverage business
- Compute percentages of revenue, expenses and profit
- Income statement
- Understand budget in food and beverage business
learning_outcomes: T
session: Chapter 2- Creating sale forecast
- Importance of sales forecast
- Compute the sales history
- Predict future sale
learning_outcomes: T
session: Chapter 2- Creating sale forecast
- Importance of sales forecast
- Compute the sales history
- Predict future sale
learning_outcomes: T
session: Chapter 2- Creating sale forecast
- Importance of sales forecast
- Compute the sales history
- Predict future sale
learning_outcomes: T
session: Chapter 2- Creating sale forecast
- Importance of sales forecast
- Compute the sales history
- Predict future sale
learning_outcomes: T
session: Chapter 3: Purchasing & Recieving
- Forecasting food and beverage sales
- Importance of standardized recipes
learning_outcomes: T
session: Chapter 3: Purchasing & Recieving
- Forecasting food and beverage sales
- Importance of standardized recipes
learning_outcomes: T
session: Chapter 3: Purchasing & Recieving
- Purchasing food and beverage
- Recieving food and beverage
learning_outcomes: T
session: Chapter 3: Purchasing & Recieving
- Purchasing food and beverage
- Recieving food and beverage
learning_outcomes: T
session: Quiz 1: Chapter 1,2,3
learning_outcomes: U
session: Progress Group Assignment 1
learning_outcomes: U
session: Chapter 4- Managing Inventory and Production
- Food and beverage storage
- Food and beverage inventory control
learning_outcomes: T
session: Chapter 4- Managing Inventory and Production
- Food and beverage storage
- Food and beverage inventory control
learning_outcomes: T
session: Chapter 4- Managing Inventory and Production
- Products issuing and restocking
- Food and beverage production process
learning_outcomes: T
session: Chapter 4- Managing Inventory and Production
- Products issuing and restocking
- Food and beverage production process
learning_outcomes: T
session: Chapter 5: Monitoring Food and Beverage Products Cost
- Cost of food and beverage sold
- Ultilized cost of sales formula in food and beverage business
- Reduce food and beverage cost of sales percentage
- Individual Assigment
learning_outcomes: T
session: Chapter 5: Monitoring Food and Beverage Products Cost
- Cost of food and beverage sold
- Ultilized cost of sales formula in food and beverage business
- Reduce food and beverage cost of sales percentage
Individual Assignment Submission
learning_outcomes: T
session: Chapter 5: Monitoring Food and Beverage Products Cost
- Cost of food and beverage sold
- Ultilized cost of sales formula in food and beverage business
- Reduce food and beverage cost of sales percentage
Individual Assignment Submission
learning_outcomes: T
session: Chapter 5: Monitoring Food and Beverage Products Cost
- Cost of food and beverage sold
- Ultilized cost of sales formula in food and beverage business
- Reduce food and beverage cost of sales percentage
Individual Assignment Submission
learning_outcomes: T
session: Chapter 6- Managing Food & Beverage Pricing
- Style of menus
- Factors affecting menu pricing
- Special pricing situation
learning_outcomes: T
session: Chapter 6- Managing Food & Beverage Pricing
- Style of menus
- Factors affecting menu pricing
- Special pricing situation
learning_outcomes: T
session: Chapter 6- Managing Food & Beverage Pricing
- Style of menus
- Factors affecting menu pricing
- Special pricing situation
learning_outcomes: T
session: Chapter 6- Managing Food & Beverage Pricing
- Style of menus
- Factors affecting menu pricing
- Special pricing situation
learning_outcomes: T
session: Chapter 7: Managing Cost of Labor
- Labor expense in hospitality industry
- Maintain a productive workforce
learning_outcomes: T
session: Chapter 7: Managing Cost of Labor
- Labor expense in hospitality industry
- Maintain a productive workforce
learning_outcomes: T
session: Chapter 7: Managing Cost of Labor
- Measuring current productivity
- Managing payroll cost
- Reducing labor-related cost
learning_outcomes: T
session: Chapter 7: Managing Cost of Labor
- Measuring current productivity
- Managing payroll cost
- Reducing labor-related cost
learning_outcomes: T
session: Chapter 8- Control other Expenses
- Other expenses
- Monitor other expenses
learning_outcomes: T
session: Chapter 8- Control other Expenses
- Other expenses
- Monitor other expenses
learning_outcomes: T
session: Chapter 8- Control other Expenses
- Manage other expenses related to food and beverage operation
- Manage other expenses related to equipment maintenance and repair
- Managing occupancy costs
learning_outcomes: T
session: Chapter 8- Control other Expenses
- Manage other expenses related to food and beverage operation
- Manage other expenses related to equipment maintenance and repair
- Managing occupancy costs
learning_outcomes: T
session: Quiz 2: Chapter 4-8
learning_outcomes: U
session: Progress Group Assignment 2
session: Chapter 9- Analysing Result Using the Income Statement
- Introduction to financial analysis
- Uniform system of account
- Income statement
learning_outcomes: T
session: Chapter 9- Analysing Result Using the Income Statement
- Introduction to financial analysis
- Uniform system of account
- Income statement
learning_outcomes: T
session: Chapter 9- Analysing Result Using the Income Statement (cont)
- Analysis of expenses
- Analysis of profit
learning_outcomes: T
session: Chapter 9- Analysing Result Using the Income Statement (cont)
- Analysis of expenses
- Analysis of profit
learning_outcomes: T
session: Chapter 10: Planning for Profit
- Financial analysis and profit planning
learning_outcomes: T
session: Chapter 10: Planning for Profit
- Financial analysis and profit planning
learning_outcomes: T
session: Chapter 10: Planning for Profit (cont)
- Monitor and develope budget
learning_outcomes: T
session: Chapter 10: Planning for Profit (cont)
- Monitor and develope budget
learning_outcomes: T
session: Progress Group Assignment 3
learning_outcomes: T
U
session: Progress Group Assignment 3
learning_outcomes: T
U
session: Progress Group Assignment 3
learning_outcomes: T
U
session: Individual Assigment Submission & assessment
learning_outcomes: U
session: Chapter 11- Maintaining and Improving Revenue Control System
- Define internal and external threats to revenue
learning_outcomes: T
session: Chapter 11- Maintaining and Improving Revenue Control System
- Define internal and external threats to revenue
learning_outcomes: T
session: Chapter 11- Maintaining and Improving Revenue Control System
- Develope the revenue security system
learning_outcomes: T
session: Chapter 11- Maintaining and Improving Revenue Control System
- Develope the revenue security system
learning_outcomes: T
session: Presentation day
learning_outcomes: U
session: Presentation day
learning_outcomes: U
session: Presentation day
learning_outcomes: U
session: Presentation day
learning_outcomes: U
session: Presentation day
learning_outcomes: U
session: Presentation day
learning_outcomes: U
session: QUIZ 3: CHAPTER 9-11
learning_outcomes: U
session: REVIEW
learning_outcomes: U