1. Basic Principles of Food Products and Service Management
• Standard Reports Required in Food Preparation
• Standard Reports Required in Service Management
2. Revenue Centers
3. Support Centers
4. Developing an Effective Sales Income Control System:
• Software Application
• Operational Budget
• Calculation of Food and Beverage Costs
• Labor Cost
• Standard Yields
5. Menu Planning
• Cost Analysis
• Inventory Turnover
• Physical Inventory and Perpetual Inventory
• Corrective Action
6. Purchasing
7. Server Banking
Outcomes
In order to successfully complete this course, the student will:
1. Describe the basic principles of food production.
10. Develop an effective sales income control system by:
? Using the menu sales analysis software
? Developing an operational budget
? Calculating food and beverage cost
? Calculating labor cost
? Determining potential cost
? Determining standard yields
11. Evaluate menu by:
? Calculating the standard portion costs
? Evaluating standard portion costs and determining corrective action
12. Monitor daily critical function in food production and when required recommend and/or implement corrective action.
13. Distinguish between physical inventory system and perpetual inventory system.
14. Calculate inventory turnover rate.
15. Interpret the inventory turnover rate and determine if corrective action is required.
16. Identify and describe reports used in food production and service management industry.
17. Produce reports used in food production by interpreting and analyzing data generated from sales analysis software.
2. Identify the daily critical functions required in food production.
3. Describe the basic principles of service management.
4. Identify the daily critical functions required in service management.
5. Distinguish between food production and service management.
6. Describe the characteristics of revenue centers.
7. Describe the characteristics of support centers.
8. Differentiate between revenue centers and support centers.
9. Use menu sales-analysis software effectively.