Faculty Syllabus

RSTO-2301 Principles of Food and Beverage Controls

Craig Sowell


Credit Spring 2024

Section(s)

RSTO-2301-001 (77618)
LEC M 9:00am - 11:30am HLC HLC2 1233

RSTO-2301-002 (77619)
LEC Tu 5:00pm - 7:30pm HLC HLC2 1233

Course Information

Section Information

Course Name, Number, Section & Synonym RSTO-2301-001-77618
Course Description A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
Instructional Method LEC
Location Highland Campus - HLC - HLC2 - 1233
Course Days & Times M 9:00am - 11:30am
Credits & Contact Hours 3 Credit Hours / 48 Contact Hours
Prerequisites Minimum grade of C in the following course: IFWA 1317.
Instructional Method LEC
Location Highland Campus - HLC - HLC2 - 1233
Course Days & Times Tu 5:00pm - 7:30pm
Credits & Contact Hours 3 Credit Hours / 48 Contact Hours
Prerequisites Minimum grade of C in the following course: IFWA 1317.

Instructor Information

Name Craig Sowell
ACC E-Mail Address craig.sowell@austincc.edu
Office Location 2.1317.8
Office Phone Number 5122235295
Office Hours M T 2:00 PM - 4:00 PM
Other Information Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment
Course Requirements

  • Course Requirements

    Evaluation System

     

    Grade Scale

    Assignments

    500

     

    900 - 1,000

    A
    Midterm Exam 150

     

    800 - 899

    B

    Case Study Assignment

    200

     

    700 - 799

    C
    Final Exam

    150

     

    600 - 699

    D (Course must be repeated)

     

     

     

    below 599

    F

     

     

     

    Incomplete

    I

    Total Points

    1,000

     

    Withdraw

    W
Readings

  • Readings

    Textbook / Materials:

    • Textbook:
      • Food, Labor, and Beverage Cost Control, 2nd Edition
      • Author: Edward E. Sanders 
      • Publisher: Waveland Press, Inc., Illinois
      • ISBN:   978-1-4786-3976-3

     

Course Subjects

  • Course Subjects

    Course Description

    A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.

    Transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.

    COURSE RATIONALE

    More often than not, students graduating from this program will find themselves in either an entrepreneurial, ownership, operational, management or supervisory role within a food service operation.  Employees at all levels should have a sound knowledge of the factors that affect loss in an operation, in order to maximize gain (profit).  Understanding the aspects of managing the financial impact of a business will determine an entity’s success or failure.

     

Student Learning Outcomes/Learning Objectives

  • Student Learning Outcomes/Learning Objectives

    Course Learning Objectives

    This course continues with the basics of costing principles that were introduced in IFWA 1317.  This course will address management of food and labor costs and controls, menu costing and pricing, product costs, inventory and production, sales forecasts and budgeting and a strong emphasis on purchasing, receiving procedures and requisitioning; and vendor management and relationships.

     

    Course Outcomes 

    Upon completion of this course students will be able to:

    • Compare actual operating results with budgeted operating results
    • Develop forecasts and read menu mixes
    • Compute actual costs and costs percentages
    • Develop requisitions and purchase orders
    • Develop different management techniques to control costs
    • Develop different menu formatting and pricing techniques
    • Develop labor standards and employee schedules
    • Categorize and classify expenses
    • Prepare and analyze an income statement
    • Establish and monitor a budget
    • Understand the process for determining breakeven and target points
    • Understand the importance of vendor relationships and vendor management
    • Understand purchasing and receiving methods and procedures

     

College Policies

Office Hours

M T 2:00 PM - 4:00 PM 2.1317.8

NOTE Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Office Hours

M T 2:00 PM - 4:00 PM 2.1317.8

NOTE Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Published: 01/16/2024 16:11:43