Syllabus

HA355 : Syllabus

Syllabus - Food and Beverage Cost Control

Summer 2002

COURSE TITLE:	FOOD AND BEVERAGE CONTROL
COURSE NUMBER	HA 355
CREDIT HOURS:	3

COURSE INSTRUCTOR: PROFESSOR Marja J. Verbeeten

VERY IMPORTANT: Please read your professor's letter NOW !!

OFFICE TELEPHONE NO.: (928) 523-1921

E-MAIL: ha355-c1@jan.ucc.nau.edu

COURSE DESCRIPTION:

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.

COURSE OBJECTIVES/CONTENT:

Upon completion of the course, the student should be able to:

Understand the major areas of cost in an operation and the controls used for each of these areas.
Understand the application of cost-volume-profit analysis in a food and beverage operation.
Budgeting as a forecasting and control mechanism.
Understand payroll cost control using various methods such as employee scheduling.
Understanding food and beverage controls and their implementation from initialization to analysis of results.
Utilization of computers in budgeting and operational reports.
Use computer spreadsheets in solving food and beverage cost problems.
Experience the management of a restaurant through the use of a computer simulation game.

PREREQUISITE CLASSES:

HA 170 and ACC 255 TEXT:

Controlling and Analyzing Costs in Foodservice Operations, 4th Edition

HOMEWORK:
Homework is assigned at the end of each topic and consists of the following:

Readings from the applicable section of the textbook.
Answering of selected review questions. The answers can be obtained from the topic lesson and the assigned readings. If you have trouble finding the answer, please ask a class mate (your "buddy") first or email me. The VCC is an excellent medium to keep in contact with the rest of the class.
Completion of an assigned problem using an Excel spreadsheet file. The completed Excel file is to be sent to the instructor as an attachment to a WebMail. To access WebMail go to: http://www.webmail.nau.edu/.

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
MODULE	TOPIC		TEXTS	Due Date
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 files.

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%

100%

ASSIGNMENT OF GRADES: A = 90 - 100
B = 80 - 89
C = 70 - 79
D = 60 - 69
F = 59 AND BELOW

SCHOLASTIC DISHONESTY:
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.

MIDTERM EXAM:

Thursday June 27, 2002, 3-5:30 PM Arizona time.

Chapters covered: 1, 2, 9, 8, 20, 21, 23, 24

FINAL EXAM:

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



Spreadsheet problems (10 @ 10)	31%
Midterm (100 pts)	31%
Final (125 pts)	38%
100%