HOSP207 - Principles of Cost Control in Foodservice Operations
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.
|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|
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.
|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 %|
|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 %|
|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:||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.|
|Publication Info:||Wiley Lib|
|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.|
Not current for future courses.