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Study Guide

HTF 100- Final Exam Guide - Comprehensive Notes for the exam ( 36 pages long!)


Department
Hospitality/Tourism
Course Code
HTF 100
Professor
Brian Heasman
Study Guide
Final

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Ryerson
HTF 100
FINAL EXAM
STUDY GUIDE

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1
1.0 COURSE TITLE
1.1 Course: HTF 201- Food and Beverage Cost Control
1.2 Semester/Year: Winter 2017
1.3 Prerequisite &/or Exclusions: None
2.0 INSTRUCTOR INFORMATION:
2.1 Name: Dr. David Martin
2.2 Office Phone Number: (416)979-5000 X 6699
2.3 E-mail address: dmartin@ryerson.ca
2.4 Faculty/course web site(s): http://my.ryerson.ca
2.5 Office Location & Consultation hours: TRS 3-052
Monday 11:00 am - 12:00 a.m. 1:00- 2:00 p.m.
Thursday 10:00 am - 12:00 p.m.
Friday 9:00 am - 12:00 pm
By appointment.
2.6 Methods of Posting Grades:
Grades on assignments, tests and exams, including final exams, will be posted on the D2L
Brightspace site for the course.
Final course grades may not be posted or disclosed anywhere by an instructor. Students will receive
their final course grades only from the Registrar.
Students who wish not to have their grades posted must inform the instructor in writing before
January 31.
2.7 E-mail Usage & Limits: The message will be responded in 48 hours EXCLUDING weekends and
public holidays before the final exam period.
3.0 CALENDAR COURSE DESCRIPTION
This course examines control functions in food and beverage operations affecting profitability. Definition,
planning, design, standards and analysis of food and beverage cost controls are studied. Topics include
control of sales, income, inventory and labor costs, cost-volume-profit relationships, menu engineering
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2
and the use of technology in food and beverage planning and control.
4.0 COURSE OVERVIEW
This course explores ways and techniques used to control costs, revenues, and profitability in food and
beverage operations. After being familiar with the concepts of the food and beverage cost control
functions, the students will learn how to design effective food and beverage control systems and
determine food and beverage cost standards. In addition, the students will learn the concepts of the
hospitality purchasing management on how purchasing, receiving, storing, and issuing systems affect
food and beverage cost control objectives. Other areas affecting the food and beverage control systems
will also be discussed, including production control, sales and income control, labour costs control, and
the applications of technology. A group course project is required by which students can apply relevant
concepts, methods and techniques in describing, analyzing and evaluating a real-life food service
operation’s cost control systems.
5.0 COURSE OBJECTIVES
Upon completion of the course, students will be able to:
1. Explain the need for effective cost control;
2. Describe the primary methods of hospitality purchasing systems and management;
3. Explain the importance of controls and cost/volume/profit relationships;
4. Determine Food and Beverage Standards;
5. Describe purchasing, receiving, storing, and issuing control procedures/methods;
6. Calculate actual food and beverage costs;
7. Describe and apply Menu Engineering techniques;
8. Evaluate control systems used in food and beverage operations.
6.0 EVALUATION
The grade for this course is composed of the mark received for each of the following components:
Method
Value
Format
Due Date
Duration
In-class Quiz*
10%
In-class quiz
Weekly
10 minutes
Mid-term test **
20 %
MC and SA
March 2
90 minutes
Group Project
Progress report
5 %
Essay
March 2
5 Weeks
Final report
25%
Essay
March 30
10 Weeks
Final Examination (accumulative)
40 %
MC and SA
(Accumulative)
TBA
150 minutes
Total
100%
To complete in-class quiz you must bring your registered and functioning i>clicker OR a Wifi enabled devices to the class,
such as smartphones, laptops, iPads by which you have subscribed REEF (How to subscribe REEF, please see the week 1
PowerPoint and the REEF subscription guide posted on the Brightspace D2L). No makeup quiz for missed class unless you
meet the requirements described in the section 12.7.
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