|HA355 : Syllabus|
|COURSE TITLE:||FOOD AND BEVERAGE CONTROL|
|COURSE NUMBER||HA 355|
COURSE INSTRUCTOR: PROFESSOR Marja J. Verbeeten
VERY IMPORTANT: Please read your professor's letter NOW !!
OFFICE TELEPHONE NO.: (928) 523-1921
Food and Beverage Control is an in-depth study of the management of systems and techniques utilized to control food, beverage, and labor costs in the hospitality industry.
Upon completion of the course, the student should be able to:
The WebMail containing the homework should be sent no later than the topic closing date as indicated below, preferably before 5 PM that day. If you have trouble accessing WebMail you have to fax a hard copy of your work to the professor by the closing date. The assignment deadline schedule is as follows:
|HA-355 ASSIGNMENT SCHEDULE|
|1||1||INTRO + COST CONTROL CONCEPTS||CH. 1 + 2||May 20|
|2||MENU PRICING + FORECASTING||CH. 9 + 8||May 27|
|2||1||FINANCIAL STATEMENTS||CH. 20||June 3|
|2||BUDGETARY CONTROL||CH. 23||June 10|
|3||COST-VOLUME-PROFIT ANALYSIS||CH. 24||June 17|
|4||FOOD COST ACCOUNTING SYSTEMS||CH. 21||June 24|
|3||1||LABOR COST||CH. 10 + 11||July 1|
|2||STAFFING AND SCHEDULING||CH. 12||July 8|
|3||OTHER FACTORS INFLUENCING LABOR COSTS||CH. 13||July 15|
|4||1||FOOD PURCHASING||CH. 14||July 22|
|2||RECEIVING, STORAGE & PREPARATION CONTROL||CH. 15,16,17||July 29|
|3||BEVERAGE CONTROL||CH. 18||Aug. 2|
NB. Late homework is not acceptable and will receive no grade.
METHOD OF INSTRUCTION:
This course will be delivered over the Internet. There are no lectures. The course is divided into modules, which are sub-divided into lessons or topics. For each topic there will be instructional material. In addition there will be reading and homework assignments. Homework will consist primarily of review questions and problems.
Review questions do not need to be send to the professor. These are
questions to practice your knowledge of the discussed issues in the chapters.
The problems (to be send to the professor) will be completed on "Excel" worksheet
Students must have Dana accounts and be able to use Web Mail!!!!!. Completed homework on Excel files must be attached on e-mails addressed to the instructor via Web Mail.
METHOD OF EVALUATION:
Student evaluation will be based on homework, a midterm and a final examination. The midterm and final examination are going to be sent to you through email. Specific times are listed below. Please make sure now to have those hours free to do the exam. You cannot do the exam at another time. The exams are open book. The VCC will be closed at those times.
There will be NO MAKE-UP EXAMINATION.
Grades will be determined as follows:
|Spreadsheet problems (10 @ 10)||31%|
|Midterm (100 pts)||31%|
|Final (125 pts)||38%|
|ASSIGNMENT OF GRADES:||A = 90 - 100|
B = 80 - 89
C = 70 - 79
D = 60 - 69
F = 59 AND BELOW
Scholastic dishonesty will not be tolerated. Scholastic dishonesty includes, but is not limited to: cheating, providing false information, plagiarism, altering documents, or helping others in such activities. At a minimum a student who engages in scholastic dishonesty will receive an "F" for the course; no drops are allowed for students receiving an F for scholastic dishonesty. Please review NAU's policy statements on this issue.
Thursday June 27, 2002, 3-5:30 PM Arizona time.
Chapters covered: 1, 2, 9, 8, 20, 21, 23, 24
Monday August 5, 2002, 3-5:30 PM Arizona time. Final is comprehensive.
Once you have finished you should:
Go back to Food and Beverage Cost Control
Send E-mail to Marja Verbeeten
or call (928) 523-1921
Copyright © 2001
Northern Arizona University
ALL RIGHTS RESERVED