Course

10316136 Culinary Cost and Revenue Management
Course Information
Description
Gain essential skills for managing costs and revenue in the culinary industry. Explore key components of cost control including purchasing, receiving, inventory, production, and waste reduction. Learn strategies for portion control, labor cost management, forecasting, scheduling, and safeguarding revenue.
Total Credits
2
Course Competencies
  1. Cost a recipe giving the overall cost, portion cost and menu sales price
    Assessment Strategies
    Written Product

  2. Calculate food cost to determine selling price using the factor method and/or percentage method
    Assessment Strategies
    Project

  3. Determine the amounts of product needed in a baking and pastry recipe using the baker’s percentage method
    Assessment Strategies
    Written Product

  4. Calculate beverage cost to determine selling price using the factor method and/or percentage method
    Assessment Strategies
    Product

  5. Explain controllable and variable expenses and discuss how prime costs can contribute to the overall variable costs
    Assessment Strategies
    Case Study

  6. Describe a profit/loss statement and assess how it is used to determine profitability in a foodservice operation
    Assessment Strategies
    Product

  7. Prepare a budget to include food, beverage, and labor controllable and fixed costs while determining profit
    Assessment Strategies
    Project

  8. Explain costing calculations utilizing current technology
    Assessment Strategies
    Interview

  9. Calculate labor costs and percentages to include employee meals, benefits, fixed and variable labor hours
    Assessment Strategies
    Interview

This Outline is under development.