FSVC 230 - Hospitality Cost Control and Analysis

3 Credits: (3 lecture)

Course Description
This course is designed to examine the need for effective controls in foodservice, beverage, human resources, and hotel operations. It includes consideration of how the control process relates to other management systems and how it fits into the overall management of food and beverage operations. Also included is management examination of procedures assuring that performance standards are met, the means for determining actual operating costs, budget development, and labor and food costs controls.  

Note Spring semester only.

Prerequisite Business Math (BUSN 121) and Quantity Food Production (FSVC 201).

A. Describe how to manage and calculate revenue expense, and profit dollars. 

B. Create forecasts in sales, expenses, profits, guest counts, food production, and supply orders. 

C. Identify controls necessary within purchasing, receiving, storing, preparing, cooking, and serving food or using non-food supplies. 

D. Monitor food and beverage product controls, costs and menu pricing. 

E. Identify labor cost control methods. 

F. Identify other expenses. 

G. Analyze financial results. 

H. Identify methods to maintain and improve the revenue control system.

Content
A. Managing Revenue and Expense 

B. Creating Sales Forecasts 

C. Purchasing and Receiving 

D. Managing Inventory and Production 

E. Monitoring Food and Beverage Product Costs 

F. Managing Food and Beverage Pricing 

G. Managing the Cost of Labor 

H. Controlling Other Expenses 

I. Analyzing results using the Income Statement 

J. Planning for Profit 

K. Maintaining and Improving the Revenue Control System

Student Evaluation
Objectives A-H will be evaluated through homework, in-class assignments, quizzes, final examinations, and projects.