Pinoy Hotelier

Food and Beverage Control System

Food and Beverage Control System

This course will enable students to develop knowledge, skills, attitude in food and beverage control systems and to efficiently and effectively plan menus at profitable prices, taking into consideration constraints, preparation and other variables affecting food and beverage outlets.

Credits : 3 units
Pre-requisite : Food and Beverage Service Procedures
No. of Hours : (3 hours per week) 54 hours

Course objectives

By the end of the course, the student should be able to:
1. apply the purpose of the operational cycle
2. supervise the control function
3. use a range of calculations related to business decisions
4. use updated factors to be considered when planning a menu
5. apply considerations and constraints involved in the designs if a beverage list
6. set competitive selling prices

Course content

1. Introduction to control
2. Overview of control function
3. Operation cycle
4. Standard costs
5. Management cycle
6. Standard recipes
7. Yield tests
8. Outlet stock control
9. Cost of sale calculations
10. Food and beverage reconciliation calculations
11. Setting a sale price
12. Historic and contemporary developments
13. Function and types of menus
14. Menu planning considerations and complaints
15. Menu analysis and engineering calculations
16. Menu layout and presentation
17. Menu balance and terminology
18. Menu engineering