PGCM 164: Food and Beverage Cost Controls is critical to the financial well-being of any food operation. "Control" is used in the context of managing an information system, not the manipulation and suppression of people. Fundamentals of internal controls and information systems for food and beverage operations will be covered. The course covers techniques of effective purchasing, receiving and production; sales control and food and beverage cost calculations. Labour cost control methods are explained and discussed.
Prerequisites: None
Corequisite: None
Crosslisted: PGHM 164, RHOT 164
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 | 8 |
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| Total Credits | 3.00 |
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| Total Hours | 48 |
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Typical hours per week breakdown| Lecture | 6 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Explain the control process and considerations in designing control systems;
- Make use of key purchasing procedures and show how best to control food & beverage costs through effective purchasing processes and minimize losses;
- Explain how to set up a structured receiving process that incorporates receiving reports;
- Describe how to arrive at a food cost percentage utilizing the reports generated by receiving and storeroom personnel;
- Demonstrate how to analyse food and beverage costs and arrive at a menu price;
- Apply processes to evaluate food cost data to arrive at actual food cost percentage or gross profit;
- Show the procedural steps required to maintain adequate control of beverage costs;
- describe how to evaluate the beverage information and assess the bar operation; and
- Assess what an operator can and cannot do to control labour costs.
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.