HSM-2020 Food and Beverage Purchasing and Cost Controls

Credits 3
This course covers the principles and procedures involved in an effective food and beverage purchasing system. Discussions include cost control procedures, inventory practices, quality and quantity standard determinations, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor controls, and computer applications
Corequisite(s): HSM-1510 or CUL-1100.
Course Outcomes

Identify how control procedures help food service managers assess operational results.
Determine standard yields for food products.
Identify factors that food service managers should assess when purchasing food products.
Distinguish a physical inventory system from a perpetual inventory system.
Use the FIFO, LIFO, actual cost, and weighted average methods to calculate the value of products in inventory.
Distinguish between fixed and variable labor in relation to food and beverage operations.