HFT 2450 - Hospitality Cost Controls

Hospitality and Tourism Department

Credit(s): 3
Contact Hours: 47
Effective Term Spring 2015 (495)

Requisites

Prerequisite HFT 1000

Course Description

This course is the study of cost controls for food and beverage operations, purchasing, receiving, storage, preparation and service. Emphasis is on controlling, analyzing costs, and using financial management techniques.

Learning Outcomes and Objectives

  1. The student will learn the three spheres of purchasing by:
    1. describing the three spheres and how they relate to cost control.
    2. describing the principle elements of the cost control cycle.
    3. defining cost and describing the principal kinds of cost.
  2. The student will learn how to select purveyors by:
    1. discussing the criteria in purveyor selection.
    2. listing the principles of determining product quality.
  3. The student will learn the processing and presentation of fruits and vegetables by:
    1. listing inspection points for fruits and vegetables and commercial grading systems.
    2. explaining the benefits of radiated fruits and vegetables.
    3. describing how presentation is a factor in purchasing.
    4. listing the ideal storage temperatures for fruits and vegetables.
  4. The student will learn the processing and preservation of meats, seafood, poultry and eggs by:
    1. listing inspection points for meats, poultry and eggs using state and federal grading systems.
    2. describing the federal regulations that apply to seafood.
    3. listing the ideal storage temperatures for meats, seafood, poultry and eggs.
    4. listing the "storage life" for the various categories of foods.
    5. listing the common forms of food spoilage.
  5. The student will learn costing and pricing factors by:
    1. defining average mark-ups.
    2. explaining food cost percentages in pricing.
    3. listing methods to reduce food waste.
    4. participating in a team problem-solving activity to maximize profit margins in food and beverage pricing.
    5. identifying the principal means of monitoring beverage costs.
    6. identifying the major payroll-control tools.
    7. recognizing the function of food production control and its relation to cost and consumer satisfaction.

Criteria Performance Standard

Upon successful completion of this course, the student will, with minimum 80% accuracy, demonstrate mastery of each of the above stated objectives through classroom measures developed by the individual course instructors.

History of Changes

# change eff II, 2000(20002). 3 Year Review 2003. 3 Year Review 2007.
C&I Approval: 05/16/2014, BOT Approval: 10/21/2014, Effective Term: Spring 2015 (495)

Related Programs

  1. Event Planning Management (EVENT-CT) (580) (Active)
  2. Food and Beverage Management (FBM-CT) (535) (Active)
  3. Hospitality and Tourism Management (HMGT-AS) (640) (Active)