INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

1. Course and Instructor Information OBE SYLLABUS

Course Title: FOOD AND BEVERAGE COST CONTROL ANALYSIS

Course Code: FB 5
Pre-Requisite: NONE
Pre-Requisite To: NONE
Credit Units: 3
Instructor: JENNIFER PADRONIA BALAIS

Consultation Friday 3:00 PM – 4:00 PM Room: Library

Hours:

2. Course Description

This course will enable the students to develop knowledge, skills, attitude in food and beverage
control systems and to efficiently and effectively plan menus at profitable prices, taking into
considerations, constraints, preparation and other variables affecting food and beverage outlets.

3. Course Outcomes

Program Graduate Course Outcomes

Outcomes At the end of the course, the
Graduate Attributes At the end of the student should be able to:
program, the student
should be able to:
POA Professional Manifest adequate CO1 Describe the steps in
Knowledge knowledge of hospitality control process and
and culinary industry both techniques
in local and international
context

POB Professional Demonstrate CO2 Apply the control process

Competence competencies on and techniques in
hospitality and culinary preparing an operating
operations and budget
management as well as
entrepreneurial related
business activities

POC Critical Thinking Skills Demonstrate creative and CO3 Evaluate and calculate
innovative thinking in standard portion cost for
problem solving by food and beverage
formulating sound through menu analysis
decisions

POD Communication Skills Demonstrate effective CO4 Create a monthly

interpersonal skills and inventory report for food
communication skills using and beverage cost and
both English and Filipino, sales
orally and in writing

Course Date Date Prepared by: Checked by: Approved by: Page 1 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

POE Leadership Skills Perform hospitality CO5 Assess employee actions

leadership and teamwork by setting standard
skills in creating a service procedures to avoid
oriented work environment inefficiency and waste

POF Ethical Responsibility Exhibit a positive attitude CO6 Design behavioral

and a sense of standards for positive
consciousness for ethics control process
in the delivery of
hospitality and culinary
services in a multi-cultural
workplace

POG Professional Exemplify awareness and CO7 Plan an operating budget

Responsibility responsiveness to cultural,
social, environmental,
technological and
economic impacts of
hospitality and culinary
for small scale or local
businesses with its one
common objective is to
return on investment

POH Global Outlook Show awareness and CO8 Create an operating

responsiveness on budget or cost and sales
relevant and emerging price relevant to the
trends and issues in emerging trends of
hospitality and culinary culinary industry
industry

POI Professional Exhibit a high level of CO9 Apply learning in a real life
Personality professionalism in the setting with a conduct of
workplace professionalism

POJ Passion and Display passion in one’s CO1 Design quantity and
Commitment work and commitment to 0 quality standards to
excellence maximize profit as one of
the common measure of
success

4. Course Assessment Matrix

PROGRAM GRADUATE OUTCOMES

COURSE A B C D E F G H I J
OUTCOMES
CO1 1 1
CO2 2 3 3 3 3
CO3 2 2 2 2 2
CO4 3 3 3 3 3 3
CO5 3 3 3 3 3 3
CO6 3 3 3 3 3 3
CO7 3 3 3 3 3 3 3
CO8 3 3 3 3 3 3
CO9 3 3 3 3 3 3 3 3
CO10 3 3 3 3 3 3
1- Introductory, 2 – Enabling, 3 - Demonstrative

Course Date Date Prepared by: Checked by: Approved by: Page 2 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

5. Final Course Output

As evidence of attaining the above learning outcomes (LO), the student is required to
accomplish and submit the following during the indicated period/dates within the semester:

COURSE OUTCOMES
REQUIRED OUTPUT DUE DATE
(CO)
CO 3 Create a Standard Recipe Card One week before the
Standard Recipe Card final exam

6. Rubrics
RUBRIC FOR ASSESSMENT OF THE TERM-END PROJECT:
Below Beyond
Unacceptable As Expected
CRITERIA Expectations Expectations
(1) (3)
(2) (4)
Standard Recipe Did not submit Submitted late Submitted late Meets deadline,
Card (100%) Standard Recipe and lacks clarity but followed follow correct
Card correct format format, and
and complete complete contents
contents

7. Learning Plan

COURS LEARNING TOPIC WEE TEACHIN ASSESSME GRADE

E OUTCOME K G NT CRITERI
OUTCO S NO. LEARNIN ON
ME G
ACTIVITIE
S
CO9 Relate and Orientation 1 Interactive Recitation Answer
obey the 1. School Vision, lecture/ Key
school Mission And Discussion Quiz
policy, Goals Viewing Oral
Assignment
vision, 2. School Recitation
mission, Policies, Rules Charade- Rubric
goals and And Regulations Guessing
the grading 3. Course Game Written
system Outline ( Commonl Presentati
4. Grading y Used on
System Terminolog Rubric
ies in Cost
Control)

CO4 2-3 Interactive Recitation Answer

CO8 Describe the Chapter 1: Cost lecture/ Key
meaning of and Sales Discussion Quiz
cost and Concept Viewing Oral
Assignment
sales and 1. Definition Recitation
identify its Of Cost Find Your Rubric
monetary And Match
and Sales (Hand out Written
nonmonetar 2. Types Of one card to Presentati
y terms Costs each on

Course Date Date Prepared by: Checked by: Approved by: Page 3 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

3. Monetary student in Rubric

Analyze on And the class
how to get Nonmone and then
cost percent tary have them
and sales Sales get up and
price using Concepts find the
the given 4. Significan other
formulas ce Of student
Cost-To- with the
Sales matching
Relations card)
hips
5. Formulas
For Cost
Percent
And
Sales
Price
6. Factors
That
Cause
Industry
Wide
Variation
s In Cost
Percenta
ges

CO1 4 Interactive Recitation Answer

CO2 Describe the Chapter 2: The lecture/ Key
CO5 meaning of Control Discussion Quiz
CO7 cost, cost Process Viewing Oral
Assignment
CO8 control and 1. Definition Recitation
sales control Of Cost, Think-Pair- Rubric
Identify and Cost Share
analyze the Control Written
control And (Ask the Presentati
process and Sales class a on
techniques Control question Rubric
2. The that they
Illustrate Control must first
how to Process consider
calculate an 3. The by
operating Control themselve
budget Techniqu s then give
es them the
4. Preparing opportunity
An to discuss
Operating it with their
Budget neighbor.
Once
they’ve
discussed
the
question,
students
are then

Course Date Date Prepared by: Checked by: Approved by: Page 4 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

invited to
share their
answers
with the
class)

CO10 5 Interactive Recitation Answer

Describe the Chapter 3: lecture/ Key
definition of Cost/Volume/Pr Discussion Quiz
volume and ofit Viewing Oral
Assignment
profit Relationship Recitation
1. Definition Board Rubric
Examine the Of Activity
relationship Volume (every Written
between And Profit students Presentati
cost, volume 2. The will get to on
and profit Relations solve Rubric
hip sales/volu
Analyze Formula me/cost/pr
cost, volume 3. Three ofit on the
and sales Guideline board)
using the s For
identified Cost/Volu
formulas me/Profit
and Relations
calculations hip
as well as 4. Variable
the Rate And
breakeven Contributi
point on Rate
5. Breakeve
Illustrate n Point
how to 6. Breakeve
calculate n
cost, volume Analysis
and profit 7. Contributi
on
Margin
8. Cost/volu
me/
Sales
Analysis
9. Formulas
And
Calculatio
ns

WEEK 6 – PRELIM EXAMINATION

CO1 7-8 Interactive Recitation Answer
CO2 Classify Chapter 4: Food lecture/ Key
quality Purchasing and Discussion Quiz
standards Receiving Viewing Oral
Assignme
from Control Recitation
nt
quantity 1. Control One Word Rubric

Course Date Date Prepared by: Checked by: Approved by: Page 5 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

standards Process Splash

And ( After Written
Compare Purchasin explaining Presentati
perishable g new topic, ask on
and 2. Perishable your students Rubric
nonperisha And Non- to write down
ble perishable one word to
3. Developin sum up the
Identify the g lesson and let
standards Standards the student
for And share with the
receiving Standard class)
and the Procedure
process in s
centralized 4. Establishi
purchasing ng Quality
Standards
Identify 5. Establishi
ways in ng
standardizi 6. Quantity
ng price Standard
7. Establishi
ng
Standard
For Price
8. Centralize
d
Purchasin
g
9. Establishi
ng
Standard
For
Receiving

CO1 9 Interactive Recitation Answer

CO2 Identify and Chapter 5: Food lecture/ Key
describe Storing and Discussion Quiz
the Issuing Viewing Oral
Assignme
standard 1. Establishi Recitation
nt
procedures ng Brainstorming Rubric
for storing Standards (each group
and issuing And will be Written
food and Standard assigned a Presentati
beverage Procedure specific topic on
s For to be Rubric
Identify Storing presented in
how to 2. Establishi the class.
measure ng Each group
and convert Standard will
dry and And evaluate/critiq
liquid Standard ue the work of
volumes Procedure other group)
s For
Issuing Find Your
3. Food And Match
Beverage (Hand out one

Course Date Date Prepared by: Checked by: Approved by: Page 6 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

Transfer card to each

4. Measurem student in the
ent And class and
Conversio then have
ns them get up
and find the
other student
with the
matching
card)

CO3 10 Interactive Recitation Answer

Identify and Chapter 6: Food lecture/ Key
Analyze the Production Discussion Quiz
process in Control Viewing Oral
Assignme
standardizi Recitation
nt
ng portion I. Portio Board Activity Rubric
size, recipe ns (each student
and portion will get to Written
cost 1. Standard calculate Presentati
Portion portion cost on
Illustrate Size on the board) Rubric
how to 2. Advantage
calculate s For
portion cost Practicing
Standard
Portion
Sizes
3. Standard
Recipe
4. Standard
Portion
Cost
5. Calculatin
g
Standard
Portion
Cost
6. Using the
Yield
Percentag
e

CO7 11 Interactive Recitation Answer

Compare Chapter 7: Food lecture/ Key
previous Production Discussion Quiz
portion Control Viewing Oral
Assignme
sales from Recitation
nt
the new II. Quant 3-2-1 Rubric
records to ities (First you’ll
make have them Written
comparison 1. Maintainin write three Presentati
and g Sales facts they on
judgment in History learned about Rubric
order to 2. Portion the topic.
create Sales Next, two
forecasted Records questions

Course Date Date Prepared by: Checked by: Approved by: Page 7 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

portion 3. Popularity they still have

sales Index about the
4. Forecastin topic that
g Portion might not
Sales have been
5. Determini covered in
ng class. Finally,
Production have your
Quantities students write
6. Sale one opinion
Forecast they have
Versus about the
Actual material)
Sales
7. Portion
Inventory
And
Reconcilia
tion

WEEK 12 – MIDTERM EXAMINATION

CO4 13 Interactive Recitation Answer
Describe the Chapter 8: lecture/ Key
importance Monitoring Discussion Quiz
of Food Service Viewing Oral
Assignment
implementin Operations Recitation
g monthly A-Z Topic Rubric
inventory I. Mont Summary
and hly ( Have Written
determining Inven each Presentati
monthly tory students on
food cost and give a Rubric
Mont word or a
Illustrate hly sentence
how to Food having to
determine Cost do with the
monthly 1. Valuing lesson for
food cost, The each letter
cost of food Physical of the
consumed Inventory alphabet
and cost of 2. Monthly and give a
food sold Food short
Cost explanatio
Determin n)
ation
3. Adjustme
nt Of
Cost Of
Food
Issued
4. Determini
ng Cost
Of Food
Consume

Course Date Date Prepared by: Checked by: Approved by: Page 8 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

d
5. Determini
ng Cost
Of Food
Sold
6. Inventory
Turnover

CO4 14 Interactive Recitation Answer

Illustrate Chapter 9: lecture/ Key
how to Monitoring Discussion Quiz
determine Food Service Viewing Oral
Assignment
daily food Operations Recitation
cost Quick Rubric
II. Daily writes
Illustrate Inven (In this Written
how to tory activity, the Presentati
prepare and teacher on
daily Daily asks a Rubric
cumulative Food question
cost record Cost about a
and daily topic or
food cost 1. Determini concept
report ng Daily that has
Food just been
Cost taught.
2. Daily Then the
Cumulativ student
e Cost produces a
Record written
3. Daily response
Food and either
Cost shares it
Report with a
neighbor
or is
invited to
share it
with the
entire
class)

CO3 15 Interactive Recitation Answer

Describe the Chapter 10: lecture/ Key
definition of Menu Discussion Quiz
menu Engineering Viewing Oral
Assignment
engineering Recitation
1. Definition Brainstorm Rubric
Analyze the Of Menu ing (each
process of Engineeri group will Written
menu ng be Presentati
engineering 2. Menu assigned a on
Engineeri specific Rubric
ng topic to be
Analysis presented
3. Controllin in the
g Food class.

Course Date Date Prepared by: Checked by: Approved by: Page 9 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

Sales Each
group will
evaluate/cr
itique the
work of
other
group)
CO1 16 Interactive Recitation Answer
CO2 Identify and Chapter 11: lecture/ Key
CO3 analyze Controlling Discussion Quiz
CO10 process on Food Sales Viewing Oral
Assignment
how to Recitation
improve 1. Optimizin One Word Rubric
sales and g Number Splash
maximize Of Sales ( After Written
profit 2. Maximizin explaining Presentati
g Profit new topic, on
3. Controllin ask your Rubric
g students to
Revenue write down
4. Menu one word
Analysis to sum up
the lesson
and let the
student
share with
the class)

CO1 17 Interactive Recitation Answer

CO2 Identify and Chapter 12: lecture/ Key
CO5 analyze the Beverage Discussion Quiz
CO6 process in Production Viewing Oral
Assignment
controlling Control Recitation
and Quick Rubric
monitoring 1. Establishi Draw
beverages ng ( After Written
through the Standard learning a Presentati
given set of And new on
standards Standard concept or Rubric
Procedur topic, have
es For your
Productio students
n draw a
2. Establishi picture
ng about what
Quantity they’ve just
Standard learned)
And
Standard Gallery
Procedur Walk
e ( After
3. Controllin having
g your
Revenue students
4. Beverage write or
Sales draw their
Monitorin responses

Course Date Date Prepared by: Checked by: Approved by: Page 10 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

g have a
5. Monitorin Gallery
g Walk and
Productio allow your
n students to
Performa look
nce And around the
Taking room and
Correctiv see other
e Action students’
responses)

WEEK 18 – FINAL EXAMINATION

8. Other Requirements and Assessments

Aside from the final output, the student will be assessed at other times during the term by the
following:
 Assignments
 Quizzes
 Oral Recitations
 Periodic Comprehensive (Prelim, Midterm, Final Term) Examination
 Standard Recipe Card

9. Grading System

Number Grade Number of

Weight Points
QUIZZES 4 35% 10 to 20
CLASS 30%
PERFORMANCE
Assignments 3 10 to 20
Seat work 3 10 to 20
Project 1 50
Recitation 30
Attendance 5% 10
PERIODICAL 30% 75
EXAMINATION
TOTAL GRADE 100%

Course Date Date Prepared by: Checked by: Approved by: Page 11 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Bachelor of Science in Culinary Management

Second Semester
School Year 2016 – 2017

10. Textbooks
Keefe, J., Dittmer, P. (2009). Principles of Food, Beverage, and Labor Cost Controls

11. References
http://startcooking.com/measurement-and-conversion-charts
http://www.slideshare.net/AkmalHafiz2/food-and-beverage-cost-control-35640241?
qid=c2563762-075b-404c-8dfb-55e456e58b86&v=&b=&from_search=1
http://culinaryarts.about.com/od/measurementsconversions/a/vol_convert.htm

12. Classroom Policies

1. Regular attendance is expected. Attendance policy as stipulated in the student
handbook will be implemented.
2. Cheating:
Quiz: each of the parties involved will receive a zero for that particular quiz
Final exam: All parties involved will automatically receive 5.0 as final grade.
3. All assignments should be handed during class time, unless specified otherwise. If you
know that you will be absent ahead of time, please let me know. All assignments are
requirements, not optional. If you do not submit any of the papers, you will get a zero.
4. To avoid disruption of our class, please turn off (or switch to silent mode) your mobile
phones. Please do not display them during class hours. You are not allowed to make or
answer calls, nor are you allowed to read or send text messages during class hours.

Course Date Date Prepared by: Checked by: Approved by: Page 12 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean