Skip Navigation

HOSP207 - Principles of Cost Control in Foodservice Operations

Course Details

Course Code: HOSP207 Course ID: 5021 Credit Hours: 3 Level: Undergraduate

This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.





Course Schedule

Registration Dates Course Dates Session Weeks
07/27/21 - 12/31/21 01/03/22 - 02/27/22 Winter 2022 Session B 8 Week session
10/26/21 - 04/01/22 04/04/22 - 05/29/22 Spring 2022 Session B 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

1. Apply the control process to the production phase of foodservice operations.

2. Utilize menu engineering techniques to analyze menu sales and increase profitability.

3. Evaluate the need for specific controls as they relate to Food, Beverage and Labor within a Foodservice Operation.

4. Analyze the value of various financial analyses to test the effectiveness of control systems.

5. Design Cost Control systems for implementation in foodservice operations.

NameGrade %
Forums 40.00 %
Forum 1 5.00 %
Forum 2 5.00 %
Forum 3 5.00 %
Forum 4 5.00 %
Forum 5 5.00 %
Forum 6 5.00 %
Forum 7 5.00 %
Forum 8 5.00 %
Quizzes 25.00 %
Quiz 1 (Week 1) 5.00 %
Quiz 2 (Week 2) 5.00 %
Quiz 3 (Week 5) 5.00 %
Quiz 4 (Week 6) 5.00 %
Quiz 5 (Week 8) 5.00 %
Assignments 20.00 %
Assignment 3: Food Production Control Applications 10.00 %
Assignment 5: Menu Engineering 10.00 %
Final Project 15.00 %
Assignment 8: Final Project - Menu Development and Cost Analysis 15.00 %
Book Title: Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.*
Author:
Publication Info:
ISBN: ERESERVE NOTE

Book Title:Principles of Food, Beverage and Labor Cost Controls, 9th Ed - eBook available in the APUS Online Library, links also provided in the classroom Lessons section.
ISBN:9780471783473
Publication Info:Wiley Lib
Author:Ditmer
Unit Cost:$94.58
Book Title:Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.
ISBN:ERESERVE NOTE

Previous Syllabi

Not current for future courses.