Emphasis in GCOOL 103: Food and Beverage Cost Controls is placed on methods used to solve mathematical problems that relate to food service operations. Topics covered include operations with decimals, percentages, weights and measures, recipe conversions, menu pricing, food costs, inventories, breakeven analysis, and financial statements.
Prerequisites: None
Corequisite: None
Crosslisted: None
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 12 |
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| Total Credits | 3.00 |
|---|
| Total Hours | 45 |
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Typical hours per week breakdown
Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Trace the flow of money and goods through the cycle of cost control:
Menu
Purchasing
Receiving
Storeroom
Issuing
Production
Service
Cost Control
Sales Analysis
- Explain and be able to use the various controls, such as:
Breakeven Analysis
Yield Test
Profit Planning
Simplified Profit and Loss Statements
Costing Products – Selling Price
Food Cost Percentage Formulas
- Utilize the necessary controls for alcoholic beverage purchasing, receiving, storing and issuing.
Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.