NATIONAL RESEARCH & DEVELOPMENT FOUNDATION

INSTITUTE OF BUSINESS STUDIES

EFFECTIVE FOOD AND BEVERAGE COST CONTROL

Duration: 48 hours

Date:

Days & Time: Fridays & Saturdays 4:00 pm – 7:00 pm

Venue: NRDF Conference Room # 1 @ La- Clery

Registration fee: $20.00

Tuition: $560.00 (payment plan 50% deposit and balance to be paid in one month after the course commencement date.

Certification: This program is endorsed by the University of the West Indies Open Campus (Morne Fortune, St. Lucia)

Text Book needed: Planning & Control of Food & Beverage, by Jack D. Ninemeier
ISBN # 978- 0-86612-339-6

Module 1 Determining Food and Beverage Standards

– Standard purchasing specifications
– Standard recipes
– Standard yields & yield determination
– Standard portion sizes
– Standard portion cost

Module 2 The Menu Foundation of Control

– The menus influence
– Menu planning
– Calculating menu selling prices
– Menu evaluation

Module 3 Purchasing controls

– Purchasing objectives and procedures
– Purchasing responsibilities
– Selecting suppliers
– Purchasing the proper quality and quantities
– The purchase order system
– Security concerns in purchasing
– Reducing the cost of the purchasing function

Module 4 Receiving Controls

– Receiving personnel
– Receiving procedures
– Request for credit memos
– Marking and tagging
-Security concerns in receiving

Module 5 Storing, Issuing and Inventory Control Procedures

– Storeroom key control
– Product rotation
– Inventory control procedures
– Inventory record keeping systems
– Behind the bar costs
– Issuing control – general procedures

Module 6 Calculating Actual Food and Beverage Costs

– Actual food and beverage monthly cost calculations
– Source of information for basic cost of sales
– Calculating inventory value
– Basic cost of sales adjustments
– Actual food cost daily calculations
Components of daily food costs
Sources of actual daily food cost information
Calculating actual food cost
– Principles for calculating actual daily beverage costs
– Procedures for calculating daily beverage cost
– Average shift costs and Labor costing

Module 7 Control Analysis, Corrective Action and Evaluation

– Procedures for comparison and analysis
The comparison process
– Questions to consider during the comparison process
Variance from standard
Variance analysis
Potential savings
– Identifying the problem
– Taking corrective action
– Assigning the responsibility
– Evaluating corrective action

Module 8 Sales Income Control

– Standard income and guest check control systems
– Manual guest check system
– Automated guest check system
– Collecting sales income
– Sales income report
– Assessing standard income: Beverage operations
– Bottle sales value system
– Automated beverage systems

Module 9 Preventing Theft of Sales Income

– Theft by bartenders
– Theft by cashiers
– Theft by food and beverage servers and other staff
– Theft by guests
– Employee theft from guests
– Control of cash after collection
– Revision, Reinforcement and Appraisal

ASSESSMENT: Trainees will be assessed and graded through the administration of two quizzes, a short answer exam & a group Project.