'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 57 Course Image

HRM 57 - Restaurant Cost Control
                (3.0 units)
This course covers methods for controlling resources within the hospitality operation to maximize profits without compromising products.  Discusses controls in front of the house, back of the house, purchasing and receiving.
 
(54 hours lecture;    Degree applicable, CSU)
Corequisite:   HRM 51 - Introduction to Hospitality   (May have been taken previously)

Course Measurable Objectives:

  1. Assess the critical areas where proper controls should be applied.
  2. Design and implement programs of quality and portion controls.
  3. Determine the final costs and yields using the Butcher Test and Cooking Loss Test.
  4. Classify products to be purchased and determine ordering frequencies and quantities.
  5. Compare and analyze the positive and negative aspects of using recipe costing cards.
  6. Develop training programs to train employees in proper controls to improve productivity and increase profitability.
  7. Establish inventory tracking systems to discourage pilferage and waste.

Course Level Student Learning Outcomes:


Students completing HRM 57 - Restaurant Cost Control will be able to:
  1. analyze the operational and cost control performance of a restaurant.
  2. conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.
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