| 9. |
COURSE OUTLINE |
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Tentative Schedule |
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I. |
INTRODUCTION & USE OF COST PERCENT FORMULA |
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(A) |
Application of Basic Math Skills |
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(B) |
Use of Food Cost Percent Formula |
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(C) |
Introduction of Profit/Loss Statements |
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II. |
SALES CONCEPTS |
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III. |
ANALYZING AND CONTROLLING FOOD COSTS |
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(A) |
Meal Census, Popularity Index, Forecasting |
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(B) |
Recipe Conversion; Yield percents |
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(C) |
An Overview of Purchasing |
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(D) |
Receiving & Daily Receiving Report |
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(E) |
Storage and Issuing |
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(F) |
Unit Costs; Recipe Costs; Raw Food Cost Sheets |
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IV. |
ANALYZING AND CONTROLLING FOOD COSTS |
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(A) |
Inventory – Physical; perpetual; monthly |
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(B) |
Calculation of Monthly Food Costs |
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(C) |
Calculation of Daily Food Costs |
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V. |
CONTROLLING BEVERAGE COSTS |
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(A) |
Production Schedules |
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(B) |
Review of Inventory & Issuing |
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(C) |
Production Controls for food and beverages |
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(D) |
Menu Design and Pricing |
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(E) |
Meat Loss Charts |
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(F) |
Reducing Cost %'s |
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(G) |
Calculating Operational efficiency ratios |
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VI. |
"OTHER COSTS" |
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VII. |
LABOR COST CONTROLS |
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(A) |
Manpower Requirement Determination |
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(B) |
Scheduling |
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(C) |
Supervising |
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VIII. |
USE OF BASIC ACCOUNTING, BUDGETING & BREAK EVEN POINTS |
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(A) |
Menu Analysis |
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(B) |
Create an Operational Budget |
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(C) |
Use a variety of accounting formulas |
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(D) |
Determine Break-Even Points in dollar amounts and number of customers |
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IX. |
CONTROLLING INCOME |
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X. |
REVIEW & FINAL EXAM |