Course Outline

IMPORTANT: Please be advised that the course outline being displayed is for a future dated term.
Information contained within this course outline, is subject to being changed prior to it being offered.

Term: 2019 Fall

Course Number: HOTL1308

Course Title: Cost Control

Units: 3

Nominal Total Course Hours: 42

COURSE DESCRIPTION:
In this course you will be introduced to food and beverage cost control systems, standard costing, manual
procedures and gross profit structures in food and beverage operations. You will also apply spreadsheet
concepts to the production environment.
PLAR Eligible: Yes

Programs offering this course: Hospitality - Hotel and Restaurant Operations (P0415)

VOCATIONAL LEARNING OUTCOMES IDENTIFIED AS SUPPORTED:

# Outcome
1 Adapt to various and changing technologies, systems, and computer applications for the hospitality industry.

2 Apply basic cost control, basic revenue management, and other basic financial knowledge and skills to the
operation of a hospitality enterprise.
3 Apply human resources, management, and leadership knowledge and skills to enhance performance as an
employee and team member, and to contribute to the management of a hospitality enterprise.
4 Contribute to marketing and sales effectiveness to promote successful operation of a hospitality enterprise.

5 Develop ongoing personal professional development strategies and plans to enhance leadership and management
skills for the hospitality environment.
6 Ensure a high degree of customer satisfaction by anticipating customer needs and providing hospitality services in a
professional manner.
7 Perform effectively as a member of a food and beverage team.

8 Support the provision of healthy, safe, secure, and well-maintained hospitality environments.

OUTCOMES AND LEARNING OBJECTIVES:

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 Upon successful completion of this
course, the student has reliably
demonstrated the ability to:
1. Apply tools and techniques used to establish
operational standards of production and labour
within the Food and Beverage Department
2. Analyse the effectiveness of food and
beverage inventory
3. Explain how control procedures help
managers assess operational results
4. Apply spreadsheet concepts within cost
control processes
ESSENTIAL EMPLOYABILITY SKILLS:
# Upon successful completion of this course, the student has reliably
demonstrated the ability to:
1 Communicate clearly, concisely and correctly in the written, spoken, and visual form that fulfills the
purpose and meets the needs of the audience.
2 Respond to written, spoken, or visual messages in a manner that ensures effective
communication.
3 Execute mathematical operations accurately.
4 Apply a systematic approach to solve problems.
6 Locate, select, organize, and document information using appropriate technology and information
systems.
PROMOTION / GRADUATION REQUIREMENTS:
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Learning Objectives:
1. Interpret cost processes and procedures
2. Summarize an operational income statement
3. Calculate the cost of food sold
4. Calculate cost percentages
5. Apply sales of food controls
1. Identify ordering requirements using the periodic
and perpetual order method
2. Discuss the 5 ways to assign unit costs to a food
inventory.
3. Distinguish the differences in food and beverage
inventory controls
4. Describe the procedure for taking physical
inventory at the end of the month
5. Describe several ways computer programs
assist in calculating inventory balances and usage
1. Define the terms of cost and sales
2. Examine the value of quantity , quality and price
standards
3. Explain the role of the LCBO and Brewers Retail
4. Identify primary objectives of beverage
production control
5. Discuss labour cost control
1. Calculate metric conversions from the US and
Imperial measuring systems in a spreadsheet.
2. Calculate the butcher’s test in a spreadsheet.
3. Create an operational forecast in a
spreadsheet .
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 Passing Grade Satisfy Promotion - Level Graduation
(units earned) Pre-requisite to Level or Year
to Year
Ontario College 50.00% 50.00% 60.00% GPA and = or 60.00% GPA and = or >
Diploma > 50.00% in all 50.00% in all courses
courses

Niagara College believes in an inclusive educational environment. Please review College Practices to view the
College's Statement of Accommodation for Students with Identified Special Needs.
http://www.niagaracollege.ca/practices

TEACHING AND LEARNING PLAN:

The course professor in your specific section of this class will provide you with a Teaching and Learning Plan as
a guideline to supplemental resources, specific evaluations, activities, topics and due dates.

Last Revision Date: January 18, 2017

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