I. Identifying Information:
A. HSMA 2144 / BUSN 1154 – Food/Beverage Management & Cost Control
B. Instructor: Dan Creed
C. Fall Semester, 2004
D. Text: Food, Beverage and Labor Costs Controls Paul R. Dittmer
E. Class time: Thursday, 6:00 – 9:50 pm.
F. Four credits
G. No Prerequisites
H. Class room: L 1780
I. Office: L 1788, Office Hours, Monday, 4-6 p.m.,
J. Office Phone: (952) 487-7103 Cancelled Classes: (952) 487-8300
K. Catalog Description: To learn cost controls/budgets within hospitality industry.
II. Purpose: To give the student an understanding of the how costs and budgets are monitored within the hospitality industry in order to provide business profit.
III. The Course Objectives: The student will:
A. Develop an understanding of food controls for restaurants.
B. Develop an understanding of beverage controls for restaurants.
C. Develop an understanding of cost/volume/profit relationships.
D. Develop an understanding of labor controls.
IV. Learning Methods:
A. Lecture
B. Discussion / News articles
C. Special project assignment
D. Guest speakers
E. Case studies
F. Text
G. Training materials, including films and outside reading
H. Field trips and field laboratory