COLEGIO DE SEBASTIAN

www.cds.edu.ph
San Isidro, City of San Fernando, Pampanga
School of Tourism & Hospitality Management

COURSE INFORMATION
Course Code:
Descriptive Title: FOOD AND BEVERAGE COST CONTROL
Prerequisite/Co-requisite:
Credit Unit/Hours Per 3 units
Week:
Total Course Duration:
Course Description: This course covers the knowledge and skills that are related in financial principles and controls in food service operation. Topics
include financial budgeting and cost analysis emphasizing food and beverage product and labor costing.

Class Schedule: Tuesday & Thursday /9:30am – 11:30pm/SPB3024

Instructor’s Information: Shayne Vel A. Cinco Mobile No. 09228277345 E-mail: Consultation Days: Tues & thurday 4:30-6:00, Faculty
shaynemaru26@gmail.com Room

INSTITUTIONAL AND DEPARTMENTAL VISION AND MISSION

CDS Vision: By 2025, CDS is one of the top 5private higher education institutions in the field of arts, sciences, engineering and social entrepreneurship in Pampanga.
CDS Mission: CDS provides quality tertiary education that develops competent, compassionate and courageous individuals who are lifelong learners and catalyst for
change.
STHM Vision: The STHM envisions itself to be the leader in tourism and hospitality education and provider of graduates equipped with entrepreneurial competencies,
service orientation and desirable values and attitudes for them to succeed in the global community.

STHM Mission: To realize its vision, the STHM strives to:

 Establish an academic environment that would produce future professionals matching the demands of the dynamic tourism and hospitality industry.
 Nurture a culture of excellence upholding the highest level of professionalism and integrity, competence, commitment and dedication in the service of its
stakeholders.
 Produce professionals with qualifications recognized and regarded globally .

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PROGRAM OUTCOMES:

Common to 1. Demonstrate the knowledge on the tourism industry, local tourism products and services
Tourism 2. Manage and market a service oriented business organization
&Hospitality: 3. Demonstrate administrative and managerial skills in a service oriented business organization
4. Perform and monitor financial transactions and reports
5. Perform human capital development functions of a tourism oriented organization
6. Utilize information technology applications for tourism and hospitality
7. Utilize various communication channels proficiently in dealing with guests and colleagues
8. Observe and perform risk mitigation activities
9. Interpret and apply relevant laws related to tourism industry
Hospitality: 10. Produce food products and services complying with enterprise standards
11. Provide food & beverage service and manage the operation seamlessly based on industry standards
12. Apply management skills in F& B service and operations
13. Perform and maintain various housekeeping services for guest and facility operations
14. Perform and provide full guest cycle services for front office
15. Plan and implement a risk management program to provide a safe and secure workplace
COURSE OUTCOMES:

Outcomes: Cognitive Affective Psychomotor

Understand that Quality Management impacts on Cost Management 
Identify the different elements of income and expenses. 
Discuss the effect of labor and budget forecasting 
Develop the role of food and beverage manager in food service industry. 
Develop confidence in social relations. 
Develop creative thinking process in comparing standard cost from actual cost and determine the factors that affect cost 
variances
Perform the standard procedures in menu costing. 
Practice the proper steps in menu planning 

PROGRAM OUTCOMES (PO) AND COURSE OUTCOMES (CO) MAPPING

(Key: I – Introductory E – Enabling D – Demonstrated)

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CO/PO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12 PO13 PO14 PO15
CO1 I E E E E E
CO2 I E E E
CO3 I I I E E E
CO4 I I i I I I I I I
CO5 I I i I I I I I I
CO6 I E E E
CO7 E E E

LEARNING PLAN:
Date Duration Learning Outcomes Topics Methodology Resources
Conducted in Hours
1. House Rules
1 3 LO1. Orientation: 2. Grading System
House Rules 3. Requirements
4. Class Organization
Grading System
5. Course Description
Requirements
Class Organization
Course Description
2 5 LO2 Managing Revenue and Expense Discuss the overview of Foodservice  Discussion Lea R. Dopson &
industry  Handouts David K. Hayes, Food
Professional Foodservice Manager  Visual Presentation and Beverage Cost
Overview Apply the basic formula used to Control, Fifth Edition
The Food Service Industry determine profit. 2011
The Reward for Service Food and Beverage
Revenue Express both expenses and profit as a Cost Control System,
Expenses percentage of revenue 2015 by Evangeline
Understanding the Income Statement O. Mendoza, MIHM,
Understanding the Budget Compare actual operating results with Sevilla Suarez-
budgeted Felicen, MIHM, DBA

Other References:
Clement Ojugo, Food
and Beverage Cost
Control, 2010

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3 5 LO3 Determining Sales Forecasts Develop a procedure to record current  Discussion Lea R. Dopson &
 Importance of Forecasting Sales sales.  Handouts David K. Hayes, Food
 Visual Presentation and Beverage Cost
 Sales History
 Project
 Maintaining Sales Histories Compute percentage increases or Control, Fifth Edition
 Sales Variance decreases in sales over time. 2011
Predicting Future Sales Food and Beverage
Develop a procedure to predict future Cost Control System,
sales 2015 by Evangeline
O. Mendoza, MIHM,
Sevilla Suarez-
Felicen, MIHM, DBA

Other References:
Clement Ojugo, Food
and Beverage Cost
Control, 2010

4-5 10 LO4 Menu Development 4 Define thedetails of customer and  Discussion Lea R. Dopson &
 Customer and Competition competition knowledge  Handouts David K. Hayes, Food
 Visual Presentation and Beverage Cost
knowledge
 Case study
 Menu Planning Analyze the procedures on how to plan a Control, Fifth Edition
 Menu Type menu 2011
 Menu Nutrition Food and Beverage
 Menu Design Differentiate the menu types Cost Control System,
2015 by Evangeline
Classify the nutrition needed in menu O. Mendoza, MIHM,
Sevilla Suarez-
Illustrate the eye-outline of menu design Felicen, MIHM, DBA

Other References:
Clement Ojugo, Food
and Beverage Cost
Control, 2010

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6 5 LO5 Menu Development
 Food and Beverage Key
Product Indicator
Cost of Sales
Cost of Sales Percentage
Table Turn
Average Inventory
Average Food Check
Average Beverage Check
Average F&B Check
8 5 LO7Managing The Cost
 Menu Item Forecasting
 Standardized Recipe
 Inventory Control
 Discussion Lea R. Dopson &
Compute the different elements of KPI  Handouts David K. Hayes, Food
 Visual Presentation and Beverage Cost
 Case study
Control, Fifth Edition
2011
Food and Beverage
Cost Control System,
2015 by Evangeline
O. Mendoza, MIHM,
Sevilla Suarez-
Felicen, MIHM, DBA
Other References:
Clement Ojugo, Food
and Beverage Cost
Control, 2010
 Discussion Lea R. Dopson &
Use sales histories and standardized  Handouts David K. Hayes, Food
recipes to determine the amount of food  Visual Presentation and Beverage Cost
 Case Study
products to buy in anticipation of Control, Fifth Edition
forecasted sales 2011
Food and Beverage
Compute the cost of food sold and food Cost Control System,
cost percentage 2015 by Evangeline
O. Mendoza, MIHM,
Sevilla Suarez-
Felicen, MIHM, DBA
Other References:
Clement Ojugo, Food
and Beverage Cost
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 Control, 2010

9 5 LO 8Managing The Cost  Discussion Lea R. Dopson &

 Purchasing Purchase, receive and store food product  Handouts David K. Hayes, Food
in a cost-effective manner  Visual Presentation and Beverage Cost
 Receiving
 Case Study
 Storage Control, Fifth Edition
 Determining Actual Food 2011
Expenses Food and Beverage
Cost Control System,
2015 by Evangeline
O. Mendoza, MIHM,
Sevilla Suarez-
Felicen, MIHM, DBA

Other References:
Clement Ojugo, Food
and Beverage Cost
Control, 2010

GRADING SYSTEM:
 Prelim Grade = (Class Standing x 2 + Major Exam)/3
 Midterm Grade = (Class Standing x 2 + Major Exam)/3
 Final Grade = (Class Standing + Major exam x 2)/2
 Semester Grade = (Prelim Grade + Midterm Grade + Final Grade)/3

 Class Standing:
o Attendance: 30%
o Learning Outcomes Continuous Assessment: 50%
o Independent/Off Classroom Activities: 20%

OBE ASSESSMENT METHODS:

1. Quizzes
2. Class Deliverables

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 3. Project Presentation
4. Portfolio Assessment

(Add rubrics here if there are: e.g. Grading a Project, Marking Essays, etc.)

COURSE REQUIREMENTS:
1. Active Class Participation.
2. Homework/Assignments per Term
3. Project per Term
4. Quizzes per Term
5. Attendance on the Class
6. Portfolio (Collation recipes and activities done in the class)
7. Laboratory Participation

CLASS POLICIES:
1. Tardiness. A student will be marked late if he/she enters the class 5 minutes after the indicated time. Any student who comes to class 15 minutes after the scheduled time
or always late for two consecutive meetings shall be marked “absent”.
2. Missed work or exam. Any student who missed to give class presentation, submit a work assignment, or to take a test should consult the concerned instructor for
immediate compliance
3. Cheating and plagiarism. Any student who committed any form of academic dishonesty shall be given disciplinary action provided in the CDS Student’s Handbook.
4. Use of technology. Cell phones should be turned off while the session is in progress. Using laptops, notebook PCs, smart phones, and tablets shall be prohibited unless
the instructor is aware of the purpose and permits student’s request.

REFERENCES/READINGS:
Textbook:
Lea R. Dopson & David K. Hayes, Food and Beverage Cost Control, Fifth Edition 2011
Food and Beverage Cost Control System, 2015 by Evangeline O. Mendoza, MIHM, Sevilla Suarez-Felicen, MIHM, DBA

Other References:
Clement Ojugo, Food and Beverage Cost Control, 2010

PREPARED BY: SHAYNE VEL A. CINCO NOTED BY: JACKIE LOU P. SANTOS,MBA APPROVED BY: MARIA ANNA D. CRUZ, PH.D.

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Faculty CHAIRPERSON, STHM VPAA

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