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HCM235Agricultural Sciences2 Unitsintermediate

Food, Beverage & Costs

This course provides an understanding of the administration of the food and beverage department within the hospitality industry. It explores the pricing of menus and delves into the principles of cost control. Students will learn about menu compilation, beverage costing, and various control systems. The course also covers budgeting and the responsibilities of food and beverage managers, equipping students with essential skills for effective management in the food and beverage sector.

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208h
Study Time
13
Weeks
16h
Per Week
intermediate
Math Level
Course Keywords
Food Cost ControlBeverage CostingMenu PricingBudgetingHospitality Management

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
📊
Math Level
Moderate Math
📖
Learning Type
Theoretical Focus

Course Topics

Key areas covered in this course

1

Food and Beverage Departments

2

Meal/Drink Experience

3

Menu Compilation

4

Beverage Management

5

Food Cost Control

6

Budgeting

Total Topics6 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Computer Based Test

Career Opportunities

Explore the career paths this course opens up for you

Restaurant Manager

Apply your skills in this growing field

Catering Manager

Apply your skills in this growing field

Food and Beverage Director

Apply your skills in this growing field

Hotel Manager

Apply your skills in this growing field

Event Planner

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsCatering ServicesEvent ManagementTourism

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1:

2h

Unit 1: Food and Beverage Department

2 study hours
  • •Understand the different categories of food and beverage outlets.
  • •Define the term 'restaurant' and classify different types.
  • •Describe the duties of a food and beverage manager.
Week
2

Module 1:

2h

Unit 2: The Meal/Drink Experience

2 study hours
  • •Describe the meal/drink experience and its tangible and intangible aspects.
  • •Outline factors determining food and drink choices away from home.
  • •Analyze the components of a satisfying meal experience.
Week
3

Module 1:

2h

Unit 3: Menu Compilation

2 study hours
  • •List rules for menu writing and differentiate menu types.
  • •Analyze the order of courses for different dinner menus.
  • •Compile menus suitable for different occasions.
Week
4

Module 1:

2h

Unit 4: Beverages

2 study hours
  • •Classify beverages and analyze their processing.
  • •Prepare different types of beverages.
  • •Understand the advantages and disadvantages of different beverages.
Week
5

Module 2:

2h

Unit 1: Costing

2 study hours
  • •Define cost and identify its elements.
  • •Analyze the components of cost in food and beverage operations.
  • •Understand the concept of overhead and its types.
Week
6

Module 2:

2h

Unit 2: Food and Beverage Pricing

2 study hours
  • •Describe the relationship between revenue, costs, and profits.
  • •Analyze pricing methods for food service operations.
  • •Identify special pricing considerations.
Week
7

Module 2:

2h

Unit 3: Food Cost Control

2 study hours
  • •Identify essentials of a food control system.
  • •Describe methods of food control and calculate food cost.
  • •Prepare a daily cost report.
Week
8

Module 2:

2h

Unit 4: Beverage Cost Control

2 study hours
  • •Identify methods of beverage control.
  • •Describe beverage control procedures.
  • •Calculate beverage cost.
Week
9

Module 3:

2h

Unit 1: Food and Beverage Control Systems

2 study hours
  • •Identify objectives of food and beverage control.
  • •Differentiate phases of control systems and procedures.
  • •Analyze problems of food and beverage control.
Week
10

Module 3:

2h

Unit 2: Budgeting

2 study hours
  • •Identify rationales for having and using a budget.
  • •Describe types of budgets useful for food service operations.
  • •Discuss areas where budgets should be monitored and develop budgets.
Week
11

Module 1:

6h

Unit 1: Food and Beverage Department

3 study hours
  • •Review key concepts from Module 1.
  • •Complete assignments related to food and beverage department operations.
  • •Practice menu compilation exercises.

Unit 2: The Meal/Drink Experience

3 study hours
  • •Review key concepts from Module 1.
  • •Complete assignments related to food and beverage department operations.
  • •Practice menu compilation exercises.
Week
12

Module 2:

6h

Unit 1: Costing

3 study hours
  • •Review key concepts from Module 2.
  • •Complete assignments related to costing and pricing.
  • •Practice cost control calculations.

Unit 2: Food and Beverage Pricing

3 study hours
  • •Review key concepts from Module 2.
  • •Complete assignments related to costing and pricing.
  • •Practice cost control calculations.
Week
13

Module 3:

6h

Unit 1: Food and Beverage Control Systems

3 study hours
  • •Review key concepts from Module 3.
  • •Complete assignments related to control systems and budgeting.
  • •Practice budgeting exercises.

Unit 2: Budgeting

3 study hours
  • •Review key concepts from Module 3.
  • •Complete assignments related to control systems and budgeting.
  • •Practice budgeting exercises.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed notes summarizing key concepts from each unit.

2

Practice numerical problems related to costing and pricing.

3

Develop case studies analyzing real-world scenarios.

4

Review all Tutor-Marked Assignments (TMAs) and their solutions.

5

Focus on understanding the relationships between different departments and their impact on overall profitability.

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