Entrepreneurship focuses the principles and concept of entrepreneurship. This course concentrates on the systematic methods of getting business ideas. This course also prepares the students on way to conduct and control business including fundamentals of management, marketing and financing. It also emphasizes on the preparation of business plan, thus developing their entrepreneurial skills.

Welcome to all of you!

ACOURSE LEARNING OUTCOMES:

Upon completion of this course students will be able to:-

  1. Explain the attributes which support the understanding of food and beverage cost control in food operation accurately. (C2, PLO1)

  2. Apply menu analysis and food costing in food and beverage operation to budget and forecast sales and revenue effectively. (C3, PLO1)

  3. Prepare sales report on the cost control attributes of food and beverage in practical way correctly. (C5, PLO1)

PROGRAMME LEARNING OUTCOME (PLO):

 

  1. Demonstrate knowledge to meet current needs and adapt to challenges and changes in tourism and hospitality industry.

SYLLYBUS

  1. INTRODUCTION

    The importance of cost control, types of costs, predetermined standard, cycles of cost control and control techniques

  2. PROCUREMENT

    Purchasing, receiving, storing and issuing process in foodservice operation

  1. COST

    The elements of cost and control cost, cost of raw materials (conversion formula: imperial system to metric system, metric system to imperial system), labour cost and overhead cost or operational cost.

  2. FOOD AND BEVERAGE PRODUCTION CONTROL

         The application of control to the production phase of foodservice operation.

  1. SETTING MENU PRICE

    Menu price setting (sales price) based on cost: cost of raw materials, labour cost and overhead cost and setting of selling price.

  2. PLANNING FOR PROFIT

    Menu analysis, break-even and budget.

  3. FOOD AND BEVERAGE SALES CONTROL

    Explanation on food and beverage sales control.

Assessment:

Assessment :

Quantity

Percentage

Quiz

1

15%

Test

2

10%

Case Study

1

10%

Presentation

1

10%

Tutorial Exercise

1

15%

Continuous Assessment (CA)

50%

Final Examination (FE)

50%

TOTAL

100%

SYNOPSIS

FOOD AND BEVERAGE SERVICES introduces student to the operation of food and beverage services. Students will be exposed to the knowledge and skills related to tasks and chores in institution or organization of food and beverage (F&B), identifying the functions of cutleries and the ability to use them appropriately. Preparation in the dining room, showcasing the correct serving techniques and demonstrating interaction with guests are also introduced. Students will be encouraged to apply F&B service rules and safety precautions in the operations.