PGHM 164 Food and Beverage Cost Controls

Learning Outcomes

Upon successful completion of this course, the learner will be able to:

1. define the control process and considerations in designing control systems. Describe the functions of the Food and Beverage Department;
2. describe how to evaluate the beverage information and assess the bar operation; and
3. describe what an operator can and cannot do to control labour costs.
4. list and explain the three standards established to achieve the goals of revenue control;
5. describe the purchasing procedures and utilize the forms to control food costs and reduce losses;
6. explain how to set up a structured receiving process that incorporates receiving reports;
7. describe how to develop an inventory control system that provides management with accurate food and beverage costs;
8. describe how to arrive at a food cost percentage utilizing the reports generated by receiving and storeroom personnel;
9. demonstrate how to analyse food and beverage costs and arrive at a menu price;
10. demonstrate how to evaluate food cost data to arrive at actual food cost percentage or gross profit;
11. explain the procedural steps required to maintain adequate control of beverage costs;