Syllabus

HA355 : Syllabus

Syllabus - Food and Beverage Cost Control

Spring 2001-Web

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

COURSE INSTRUCTOR: PROFESSOR Kevin Helland

OFFICE TELEPHONE NO.: (520) 523-1001; E-MAIL: Kevin.Helland@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.

PREREQUISITE CLASSES:
TEXT:
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 form the topic lesson and the assigned readings. Answers are to be typed in a Word file and sent to the instructor as an attachment to a WebMail. To access WebMail go to: http://www.webmail.nau.edu/.
- 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 Sunday following the topic closing date. The assignment deadline schedule is as follows:

HA-355 ASSIGNMENT SCHEDULE

MODULE	TOPIC		TEXTS	SUNDAY ENDING
1	1	INTRODUCTION		1/21/01
	2	COST CONTROL CONCEPTS	CH. 2	1/28/01
	3	MENU PRICING	CH. 9	2/4/01
	4	FORECASTING	CH. 8	2/11/01

2	1	FINANCIAL STATEMENTS	CH. 20	2/18/01
	2	BUDGETARY CONTROL	CH. 23	2/25/01
	3	COST-VOLUME-PROFIT ANALYSIS	CH. 24	3/4/01
	4	FOOD COST ACCOUNTING SYSTEMS	CH. 21	3/18/01

3	1	LABOR COST	CH. 10,11	3/25/01
	2	STAFFING AND SCHEDULING	CH. 12	4/1/01
	3	OTHER FACTORS INFLUENCING LABOR COSTS	CH. 13	4/8/01

4	1	FOOD COST CONTROL & PURCHASING		4/15/01
	2	FOOD PURCHASING	CH. 14	4/22/01
	3	RECEIVING, STORAGE & PREPARATION CONTROL	CH. 15,16,17	4/29/01
	4	BEVERAGE CONTROL	CH. 18	5/6/01

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, which will be completed on "Word" files, and problems, which will be completed on "Excel" worksheet files.
Students must have Dana accounts and be able to use Web Mail. Completed homework on Word and 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. Since the midterm and final examination are written, a designated proctor must administer the tests.

For students located on the Flagstaff NAU campus, Professor Kevin Helland ( Kevin.Helland@nau.edu) will serve as the proctor. These students will be contacted to inform them of the time and place.
Students off campus must designate a proctor, including their mailing address, by January 31, 2001. Appointment of a proctor will be subject to Professor Helland's approval. The tests will be mailed to directly to the proctor, and after completion of the test the proctor will need to mail the test to the instructor for grading.

There will be NO MAKE-UP EXAMINATION.

Grades will be determined as follows:

Homework:

   Review questions 20%

   Spreadsheet problems 20%

Midterm 25%

Final    35%

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, bring "crib" notes or other unauthorized materials to tests, 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.

MIDTERM EXAM:

During the week ending March 23 FINAL EXAM:

During the week ending May 11

HA-355 COURSE SCHEDULE

MODULE TOPIC TEXTS FRIDAY ENDING

1 1 INTRODUCTION 1/19/01

2 COST CONTROL CONCEPTS CH. 2 1/26/01

3 MENU PRICING CH. 9 2/2/01

4 FORECASTING CH. 8 2/9/01

2 1 FINANCIAL STATEMENTS CH. 20 2/16/01

2 BUDGETARY CONTROL CH. 23 2/23/01

3 COST-VOLUME-PROFIT ANALYSIS CH. 24 3/2/01

4 FOOD COST ACCOUNTING SYSTEMS CH. 21 3/16/01

3 1 LABOR COST CH. 10,11 3/23/01

2 STAFFING AND SCHEDULING CH. 12 3/30/01

3 OTHER FACTORS INFLUENCING LABOR COSTS CH. 13 4/6/01

4 1 FOOD COST CONTROL & PURCHASING 4/13/01

2 FOOD PURCHASING CH. 14 4/20/01

3 RECEIVING, STORAGE & PREPARATION CONTROL CH. 15,16,17 4/27/01

4 BEVERAGE CONTROL CH. 18 5/4/01

Once you have finished you should:

Go back to Food and Beverage Cost Control

Send E-mail to Kevin Helland
or call (520) 523-1001

Homework:
Review questions	20%
Spreadsheet problems	20%
Midterm	25%
Final	35%
100%

		HA-355 COURSE SCHEDULE
MODULE	TOPIC		TEXTS	FRIDAY ENDING
1	1	INTRODUCTION		1/19/01
	2	COST CONTROL CONCEPTS	CH. 2	1/26/01
	3	MENU PRICING	CH. 9	2/2/01
	4	FORECASTING	CH. 8	2/9/01

2	1	FINANCIAL STATEMENTS	CH. 20	2/16/01
	2	BUDGETARY CONTROL	CH. 23	2/23/01
	3	COST-VOLUME-PROFIT ANALYSIS	CH. 24	3/2/01
	4	FOOD COST ACCOUNTING SYSTEMS	CH. 21	3/16/01

3	1	LABOR COST	CH. 10,11	3/23/01
	2	STAFFING AND SCHEDULING	CH. 12	3/30/01
	3	OTHER FACTORS INFLUENCING LABOR COSTS	CH. 13	4/6/01

4	1	FOOD COST CONTROL & PURCHASING		4/13/01
	2	FOOD PURCHASING	CH. 14	4/20/01
	3	RECEIVING, STORAGE & PREPARATION CONTROL	CH. 15,16,17	4/27/01
	4	BEVERAGE CONTROL	CH. 18	5/4/01