The curricular unit of F&B Control Management aims to contribute to the training of students in terms of activities related to the Food and Beverages sector, which may take place in a hotel or in a collective catering unit, as well as in their own business. It is intended that the student in his professional future has the skills to implement operational sales systems in the catering sector. Aspects, rules and calculations will be transmitted to the student, which are fundamental for controlling costs and revenues, in order to minimize the former and optimize the latter. Students are guided in the study of capitation tables, in order to calculate the correct capitation for different types of customers. In this curricular unit, methods are presented for the correct elaboration of letters and menus. It is essential to analyse the letter in terms of popularity and profitability, as well as in terms of its graphic representation. At the end of this course, the student should be able to organize, plan, coordinate, control and analyse the management of a catering department
Learning Objectives and Expected Results
1. Understand the F&B operational cycle; 2. Identify the mechanisms necessary to implement an effective operating system; 3. Calculate all the parameters necessary to evaluate each of the functions of the product cycle; 4. Identify the mechanisms necessary to implement an effective operating system; 5. Control each phase of the F&B operational cycle; 6. Analyse the evolution of the business and increase assertive measures; 7. Analyse production costs of raw materials; 8. Develop technical sheets; 9. Calculate sales prices using different calculation methods and using Omnes' Laws; 10. Match the offer according to menu engineering.
Skills to Develop At the end of the course the student should be able to: 1. Define the concept of costs and each of the different perspectives; 2. Define the concept of revenue and each of the different perspectives; 3. Define the best conditions to achieve the general objectives of the organization, with regard to compliance with budgets; 4. Diagnose the business and implement assertive measures; 5. Develop technical data sheets and understand the advantages of using them; 6. Recognize the value of standard recipes; 7. Develop the ability to define cost prices, sales prices and calculate results; 8. Calculate indices that make it possible to assess the combination of popularity and profitability of products; 9. Graphically represent the indices that make it possible to assess the combination of popularity and profitability of products.
Programme
I - Concept of Menus III - Concept of Cost and Revenue 1 Definition and Types of Cost 2 Definition and Types of Revenue 3 Concept of Break Even Point IV - Cost and Sales control Production and Revenue 1 Production 2 Sales Control V - Cost / Income Ratio / Reconciliation 1 Food Cost 2 Beverage Cost 3 F & B Cost 4 Cost Center 5 Center Recipes 6 Contribution margin VI - Methods of Calculating Sales Price 1 Food and Beverage Cost 2 Mark-up. 3 Prime Cost 4 Contribution Margin. 5 Pareto Law 6 Laws Omnes. VII - Methods of Menu Analysis 1 Smith & Hurst Kasavana 2 Jack Miller 3 Pavecic VIII - Profitability Indicators and Profitability 1 Maximum Capacity of the establishment 2 RevPas 3 Revpash
Demonstration of the syllabus coherence with the curricular unit's learning objectives
The syllabus contents, in addition to an integration between theory and practice, consistently fulfil the learning objectives, as follows: - Chapters I and II of the program will enable objectives 1 to 8 to be achieved by acquiring knowledge of the concepts, their different perspectives and dynamics related to the specific nature of the food and beverage business. - Chapter III will ensure the transmission of knowledge and skills that will enable objective 9 to be achieved. - Chapters IV and V make it possible to achieve the knowledge provided for in objective 10 and the skills 8 and 9.
Main literature
DOPSON, Lea R.; HAYES, David K.;Food and Beverage Cost control, Wiley, 6th Ed, 2016. ISBN: 978-1-118-98849-7
VARELA GOMES, José Henrique;Menu Pricing, Novas Edições Acadêmicas, 2018. ISBN: 978-620-2-17339-1
Supplementary Bibliography
DITTMER, Paul R.; J. Desmond Keefe III ;Principles of Food, Beverage, and Labor Cost Control, John Wiley & Sons, 3 mar 2011. ISBN: ISBN: 978-1118100394
ACERENZA, Miguel Àngel;Marketing de Restaurantes, Trillas, 2006
DAVIS, Bernard; Lockwood Andrew; Alcott, Peter; and Pantelidis;Food and Beverage Management, Routledge, 2011. ISBN: 978-0080966700
Learning Methods
Taking into account the theoretical-practical nature of the course, methodologies that encourage dynamic participation and encourage students' critical and analytical spirit will be privileged.
Theoretical sessions will explain basic concepts that support the knowledge considered that students are expected to acquire through the use of expository methods. In these sessions, practical cases and articles will also be presented that enable the framing of the themes addressed, through the debate, analysis and presentation of conclusions presented by the students.
During the practical sessions, technical skills will be developed using expository and demonstrative methods. Professionals from the sector (Food and Beverages Director, Restaurant Director, Chef, Bar Chef) will be invited to participate in sessions, with the aim of transmitting to students day-to-day experiences and describing real situations.
Assessment Components
Avaliação distribuída com exame final
Assessment Components
Description
Type
Time (hours)
Conclusion Date
Attendance (estimated)
Lessons
45
Individual work
Trabalho laboratorial ou de campo
38
Study
Study
62
Others
Participação Presencial
12
Teste/Exame
3
Teste/Exame
3
Total:
163
Continuous Assessment
2 individual written tests: 40%+40% 1 written group/individual work: 20% Practical training in a real work environment (2 weekends) with delivery of final report : 20% Students with working student status - work in the scope of food and beverage management; 20%
Under the terms of the course's Regulation:
1. The students' attendance in classes will be recorded and, if the number of absences per student exceeds 30% of the total number of lessons scheduled for each course unit, the student will be automatically transferred to the final evaluation (regular season).
2. In the written tests and other assessment elements, it is necessary to obtain a minimum grade of 7.5 (seven point five) points.
3. If the student misses a test or receives a grade lower than 7.5 points in the tests or in another assessment element mentioned in the previous number, the student will be automatically transferred to the final evaluation (regular season).
4. If the student misses or obtains less than 7.5 in the second written test, held in the same date of the final exam in the regular season, they may apply for further evaluation in the Appeal season. 5. All written academic works forseen for in the assessment (reports, case studies, etc.) will have to be submitted to the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate up to 30% acceptable. 6. The individual work will consist of the elaboration of a group of dishes from a restaurant menu. The group should include 5 dishes, all composed (consisting of more than one ingredient). It should be presented in two files:
1. Excel - 1st sheet Price list - Ingredient Name, PVP, Price without VAT, VAT, Unit, Source.
Other Sheets: Standard recipe per Dish
Last Page - Sales Price table (4 simulations and Omnes Laws).
2. PDF Final Menu Prices.
Final Exam
Written test: 100%
Practical or theoretical-practical work may also be considered, with a weight corresponding to half of that considered in the scope of continuous assessment, provided that the student communicates this intention to the teacher by filling out a specific form to be made available by the teacher at the time of the completion of the assessment.
Demonstration of the coherence between the teaching methodologies and the learning outcomes
The development of classes will take place by reconciling teaching methods with the fundamental objectives of the curricular unit (UC). This will be a UC, in which students will learn not only why, but also how to carry out, evaluate and decide on food and beverage management and control.
The transmission of information and scientific and technical knowledge foreseen in the objectives at the beginning of each content to be addressed, in theoretical-practical classes, where it will be related to the contents covered in previous sessions. In these classes, it is intended to develop the students' skills and raise their awareness of the importance of the topics addressed in a real context, contributing to a better framework and also greater ease in the preception of the objectives to be achieved.
Given the eminently practical nature of the themes to be addressed, practical cases of delicacies and drinks will be presented and proposed. Students will learn by doing, reflecting and making decisions about problems and creating alternative strategies, improving their skills in the topics under analysis.
We will try to stimulate a dialogue process in which everyone participates, through their own experience and knowledge. Thus, knowledge, doubts and questions will be shared, in order to benefit the students' learning and provoke greater motivation. We will seek, essentially, to ensure the development of the ability to apply the acquired knowledge in different contexts, under the influence of different factors and variables.