Food, Beverage & Costs
- Agricultural Sciences
- 200 level
- 2 credit units
- 87 pages
- 10 units
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.
About this course
- Difficulty
- Intermediate
- Study hours
- 208 hours
- Maths
- Intermediate
- Content
- Theoretical, practical, case study
- Practical work
- No
- Assignments
- Tutor marked assessments
- Final examination
What you'll read
The real module and unit structure of HCM235, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
HCM235 · UNIT 1: FOOD AND BEVERAGE DEPARTMENT
Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve. The emphasis being on fresh ingredients and natural flavours or on the type of Cuisine served, or both. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet.
What you should be able to do
- Understand the operations of food and beverage departments.
- Compile menus and price items effectively.
- Apply cost control techniques in food and beverage service.
- Manage budgets in the hospitality industry.
- Analyze the meal/drink experience from a customer perspective.
What it prepares you for
- Restaurant Manager
- Catering Manager
- Food and Beverage Director
- Hotel Manager
- Event Planner
- Hotels
- Restaurants
- Catering Services
- Event Management
- Tourism
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 2:
Unit 1: Costing
Requires understanding of complex calculations and cost allocation methods.
- Module 2:
Unit 2: Food and Beverage Pricing
Requires understanding of market dynamics and pricing strategies.
A suggested way through it
13 weeks, about 38 hours in total. Yours will differ.
- Week 1Module 1:
Unit 1: Food and Beverage Department · 2 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 2Module 1:
Unit 2: The Meal/Drink Experience · 2 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 3Module 1:
Unit 3: Menu Compilation · 2 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 4Module 1:
Unit 4: Beverages · 2 hours
Classify beverages and analyze their processing.. Prepare different types of beverages.. Understand the advantages and disadvantages of different beverages..
- Week 5Module 2:
Unit 1: Costing · 2 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 6Module 2:
Unit 2: Food and Beverage Pricing · 2 hours
Describe the relationship between revenue, costs, and profits.. Analyze pricing methods for food service operations.. Identify special pricing considerations..
- Week 7Module 2:
Unit 3: Food Cost Control · 2 hours
Identify essentials of a food control system.. Describe methods of food control and calculate food cost.. Prepare a daily cost report..
- Week 8Module 2:
Unit 4: Beverage Cost Control · 2 hours
Identify methods of beverage control.. Describe beverage control procedures.. Calculate beverage cost..
- Week 9Module 3:
Unit 1: Food and Beverage Control Systems · 2 hours
Identify objectives of food and beverage control.. Differentiate phases of control systems and procedures.. Analyze problems of food and beverage control..
- Week 10Module 3:
Unit 2: Budgeting · 2 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 11Module 1:
Unit 1: Food and Beverage Department · 3 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 hours
Review key concepts from Module 1.. Complete assignments related to food and beverage department operations.. Practice menu compilation exercises..
- Week 12Module 2:
Unit 1: Costing · 3 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 hours
Review key concepts from Module 2.. Complete assignments related to costing and pricing.. Practice cost control calculations..
- Week 13Module 3:
Unit 1: Food and Beverage Control Systems · 3 hours
Review key concepts from Module 3.. Complete assignments related to control systems and budgeting.. Practice budgeting exercises..
Unit 2: Budgeting · 3 hours
Review key concepts from Module 3.. Complete assignments related to control systems and budgeting.. Practice budgeting exercises..
Preparing for the exam
- Create detailed notes summarizing key concepts from each unit.
- Practice numerical problems related to costing and pricing.
- Develop case studies analyzing real-world scenarios.
- Review all Tutor-Marked Assignments (TMAs) and their solutions.
- Focus on understanding the relationships between different departments and their impact on overall profitability.
Questions students ask about this course
What is HCM235 about?
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.
How many units does HCM235 have?
HCM235, Food, Beverage & Costs, has 10 units across 3 modules, over 87 pages of course material. You can read it one unit at a time.
How many credit units is HCM235?
HCM235 carries 2 credit units, at 200 level in Agricultural Sciences.
Is HCM235 hard?
HCM235 is rated intermediate level, with intermediate mathematical content. It is mostly theoretical, practical and case study work.
How long does HCM235 take to study?
About 208 hours of study, spread across its 10 units.
How is HCM235 assessed?
HCM235 is assessed by assignments, tutor marked assessments and final examination.
What can I do with HCM235?
Restaurant Manager, Catering Manager, Food and Beverage Director, Hotel Manager and Event Planner.