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Evaluate a culinary operation using cost and revenue-management principles and recommend evidence-based improvements that support financial health, service quality, and sustainability
Assessment Strategies
Case study
Operational analysis
Capstone project
Reflection
Criteria
Explain the role of cost and revenue management in a culinary operation
Gather relevant information about an operation’s cost and revenue-management practices
Analyze how financial decisions affect profitability, product quality, service quality, guest value, and sustainability
Identify operational strengths, financial concerns, and opportunities for improvement
Connect industry practices to relevant cost and revenue-management principles
Develop realistic recommendations that support financial health and operational success
Justify recommendations using calculations, operational evidence, industry perspectives, or course concepts
Reflect on the application of cost and revenue-management principles to professional culinary practice
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Apply sales-recording, forecasting, and budgeting methods to support operational planning and financial decision-making
Assessment Strategies
Calculations
Budgeting exercise
Data analysis
Scenario analysis
Criteria
Record and organize sales information accurately
Calculate percentage increases and decreases in sales
Analyze historical sales information to identify patterns and trends
Prepare sales forecasts using appropriate data and methods
Develop an operating budget using projected sales, costs, and expenses
Compare actual operating results with budgeted results
Calculate and interpret budget variances
Recommend operational adjustments based on sales, forecast, and budget information
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Apply professional purchasing, receiving, storage, issuing, and inventory-control practices to manage product quality, availability, and cost
Assessment Strategies
Scenario analysis
Calculations
Case study
Written product
Criteria
Determine appropriate products and quantities based on operational needs
Apply product specifications, shelf-life information, and purchasing records when making purchasing decisions
Evaluate delivered products for quantity, quality, condition, price, and compliance with specifications
Determine whether delivered products should be accepted or rejected
Apply appropriate storage, rotation, issuing, and restocking practices
Maintain appropriate purchasing, receiving, issuing, and inventory records
Calculate product inventory values accurately
Recommend practices that reduce waste, shortages, spoilage, and unnecessary costs
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Calculate and analyze food, beverage, labor, inventory, and other operating costs using industry-standard measures
Assessment Strategies
Calculations
Data analysis
Applied problems
Criteria
Calculate food and beverage costs accurately
Calculate actual cost of sales
Calculate and interpret inventory values
Calculate labor cost and labor cost percentage.
Evaluate labor productivity using appropriate industry measures
Classify operating expenses as controllable or noncontrollable
Categorize expenses as fixed, variable, or mixed
Calculate operating expenses as a percentage of sales and on a cost-per-guest basis
Interpret calculation results to identify cost-control concerns and opportunities
Use cost information to support operational decision-making
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Evaluate production, service, guest-recovery, and internal-control practices based on their effects on cost, revenue, guest satisfaction, ethical operations, and organizational performance
Assessment Strategies
Case study
Risk analysis
Scenario analysis
Written recommendation
Criteria
Analyze how production and service practices affect cost, revenue, and the guest experience
Apply standardized recipes, portion controls, and yield information when evaluating production practices
Identify waste, overproduction, underproduction, inconsistent portioning, service errors, and other causes of financial loss
Compare guest-recovery options based on cost, appropriateness, and likely guest impact
Identify internal and external threats to organizational revenue
Evaluate vulnerabilities within purchasing, receiving, storage, production, service, and payment processes
Analyze how theft, fraud, errors, waste, and weak procedures affect revenue
Recommend internal controls that support accountability, ethical conduct, and protection of financial resources
Recommend operational improvements that balance financial responsibility with guest satisfaction
Support recommendations with relevant evidence and course concepts
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Develop menu-pricing recommendations that balance cost, profitability, market conditions, organizational goals, and guest value
Assessment Strategies
Calculations
Written recommendation
Criteria
Explain the relationship among menu price, product cost, sales, contribution margin, and profit
Calculate menu prices using appropriate industry methods
Analyze food and beverage costs when developing pricing recommendations
Consider market conditions, competition, customer expectations, and organizational goals
Evaluate whether current menu prices support desired financial results
Analyze how pricing decisions may affect demand and perceived guest value
Recommend menu prices that appropriately balance profitability and marketability
Justify pricing recommendations using accurate calculations and relevant evidence