CU12 CO-0204-freilich

CU12 CO-0204-freilich.doc Page 1

SUFFOLK COUNTY COMMUNITY COLLEGE

RIVERHEAD, NEW YORK

SPRING 2006

COURSE OUTLINE

Course Title: Hospitality Cost Controls

Catalog #: CU12

Section #:

Instructor:

Office:

Office Phone:

Office Fax:

Office Hours:

Textbook: Principles of Food, Beverage, and Labor Cost Controls, 7th Edition, Paul Dittmer, John Wiley Publisher.

Workbook: Principles of Food, Beverage, and Labor Cost Controls, 7th Edition.

Student’s Objectives:

Upon completion of this course the student will be able to:

1. Describe and analyze food and beverage sales and its relationship to profit of a business.

2. Understand and analyze the relationships between food storing and issuing, food production and

inventory control.

3. Explain the control methods in the purchasing of liquor and food.

4. Examine labor cost and it’s relationship to a profitable business.

5. Establish performance standards and staff training methods to ensure a successful operation.

Procedures for Accomplishing These Objectives:

1. Class lectures.

2. Independent projects.

3. Written, reading, and oral assignments.

4. Demonstration and activities.

5. Guest speakers.

Student Requirements for the Completion of this Course:

1. Read material and subject matter as assigned and participate in classroom discussions.

2. Submit written assignments as assigned.

3. Submit a written project analyzing the food, beverage and labor costs associated with your operation.

You will develop a pro forma with regard to your operation.

4. Bring into class each week one current event article relating to a cost control issue pertaining to any

segment of the hospitality industry. Then articulate a short synopsis of the important points that you

found interesting and informative.

5. Homework must be submitted on time. Lateness will result in a lowered grade. No homework will be

accepted more than one week after the due date.

Grading Practices:

3 Major Tests . . . . . . . . . . . . . . . 45%

Midterm Exam . . . . . . . . . . . . . . . . . . 20%

Final Exam . . . . . . . . . . . . . . . . . . . . 20%

Articles & Class Participation . . . . . . . . . . . 15%

100%

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Rules Regarding Student Absence and Lateness – College Policy:

The college expects that each student will exercise personal responsibility with regard to class attendance.

All students are expected to attend every class session of each course for which they are registered.

Students are responsible for all that transpires in class whether or not they are in attendance. The college

defines excessive absence or lateness as more than the equivalent of one week of class meetings during

the semester. Excessive absence or lateness may lead to failure in a course or removal from the class

roster.

A student may be removed from the class roster by an instructor at any time when, in the judgment of the

instructor, absences have been excessive or when other valid reasons exist.

1. No more than one absence is permitted. Additional absences will decrease the student’s final grade.

2. All classes are to begin on time. Chronic tardiness will adversely affect the student’s grade.

Two latenesses will be counted as one absence.

Weekly Outline of Written Assignments & Exams:

Week # Topic Assignment

Week 1 Cost & Sales Concepts £R Read Chapter 1

£R In workbook answer the key terms, self-test questions,

matching on pg. 5 and multiple-choice questions 11-25.

Week 2 Cost/Volume/Profit £R Read Chapter 2

£R In workbook answer the key terms on pg. 16, self-test

questions, and multiple-choice questions on pg. 19-21.

Week 3 Food Purchasing £R Read Chapter 3