Course Information
Description
Being successful in the culinary business involves analyzing costs related to products and services unique to the industry. Identify the components of cost control and revenue management, such as purchasing, receiving, inventory management, production, and waste. Learn about service and portion controls, labor costs, forecasting, scheduling, cash management, and revenue security.
Total Credits
3
Course Competencies
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Cost a recipe giving the overall cost, portion cost, and menu sales price
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Calculate food cost to determine selling price using the factor method and / or percentage method
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Calculate yield percentage to track cooking and cutting loss and determine the new yield and cost per portion
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Calculate beverage cost to determine selling price using the factor method and / or percentage method
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Explain controllable and variable expenses and discuss how prime costs can contribute to the overall variable costs
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Relate a profit / loss statement to profitability in a foodservice operation
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Prepare a yearly budget to include food, beverage, and labor controllable and fixed costs while determining profit
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Explain costing calculations utilizing current technology
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Analyze labor costs and percentages to include employee meals, benefits, fixed, and variable labor hours
This Outline is under development.