Description:

This course includes detailed information on how to prepare operation statements for a food service operator, including inventory and control systems. Areas of concentration will be food cost controls, labor cost controls, purchasing controls and profit production. The practice set will be used to reinforce control systems. 2 hrs./wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Determine cost, volume and profit relationship
2. Define fixed, variable and semi-variable cost
3. Demonstrate the use of controls in purchasing, receiving and storage
4. Identify the importance of issues and transfers
5. Determine daily and monthly food cost calculations
6. Analyze financial statements
7. Complete sales forecasts and demonstrate their use in relationship to production control and budgeting
8. Develop bar controls
9. Measure the effectiveness of food and beverage controls
10. Develop labor cost controls
11. Develop staffing and scheduling systems
12. Develop payroll manually and computerized
13. Identify legal issues and ethics of concern for accounting practices within the foodservice industry

Content Outline & Competencies:

I. Cost-Volume-Profit Analysis
   A. Identify when to use cost-volume-profit analysis
   B. Identify the importance of cost-volume-profit analysis

II. Accounting Terminology
   A. Identify a fixed expense
   B. Identify a variable expenses
   C. Identify a semi-variable expense

III. Purchasing Controls
   A. Identify and develop purchasing controls
   B. Identify the importance of using standardized recipes
   C. Identify the use of the standard cost tools
   D. Develop a purchase specification

IV. Issues & Transfers
   A. Identify the importance of issues as a control device
   B. Identify the importance of transfers as a control device

V. Food Cost Calculations
   A. Determine how to develop a daily food cost percentage
   B. Determine how to develop a monthly food cost percentage
   C. Determine how to take inventory
   D. Determine the importance of using inventory as a control tool

VI. Financial Statements
   A. Develop an understanding of an income statement.
   B. Develop an understanding of a balance sheet.
   C. Identify the differences between an income statement and balance
sheet.

VII. Sales & Revenues
   A. Develop a sales forecast
   B. Develop a yearly budget
   C. Identify the three parts to a budget
   D. Identify the importance of using zero based budgeting

VIII. Bar Controls
   A. Identify the importance of cost controls in a bar
   B. Develop portioning controls for a bar

IX. Food & Beverage Cost Controls
   A. Measure the results of current cost controls
   B. Identify the importance of each control procedure

X. Labor Cost Controls
   A. Identify the difference between fixed and variable labor costs
   B. Develop labor cost controls

XI. Staffing & Scheduling Systems
   A. Identify the difference between staffing & scheduling
   B. Develop a schedule for a restaurant

XII. Payroll
   A. Develop a manual payroll
   B. Develop a computerized payroll

XIII. Ethics in Accounting
   A. Identify ethics in regards to financial reporting  
   B. Identify the legalities of payroll   

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Tests              60% of grade
Practice Set       15% of grade
Final Examination  25% of grade
    Total         100%

Grade Criteria:
A = 90 - 100
B = 80 –  89
C = 70 –  79
D = 60 –  69
F = Below 60

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.