Explicación del curso de Control Gerencial de A&B

1. Welcome
Management Control of
Food and Beverage

2. Course Planning
• Description
• This course offers an introduction to food, beverage
and labor cost controls as students prepare for
careers in food and beverage management in the
hospitality industry. Class will define a number of key
industry terms and concepts and working definitions
of the concepts as they pertain to the basics of
cost/volume and profit analysis. Course will discuss
the application of the four-step control process to
food, beverage and labor operations. Discussion will
include monitoring devices, menu analysis and
several approaches to sales control.

3. 1. Identify formulas necessary to responsible food
and beverage management as well as to compute
cost percent and sales price of consumables.
2.Prepare and enforce an operational budget.
3. Formulate educated cost-controlled business
decisions.
4. Apply knowledge of reading and generating
invoices and daily reports, requisitions, food and
beverage inventories and reports to actual situations.

4. TOPICS
•INTRODUCTION TO FOOD,
BEVERAGE AND LABOR
CONTROLS
•THE CONTROL PROCESS
•COST/VOLUME/PROFIT/RELATI
ONSHIPS
•MANAGING THE COST OF
BEVERAGES

5. DESCRIPCIÓN PORCENTAJE
Attendance and Participation 10%
Brochure, Research and
Performance.
20%
Quizzes andTest 20%
Workshop, Homework, and
others.
20%
Final Evaluation (semester) 30%
Total Evaluation 100%

6. Due Dates and Late Penalties
Maximum # of Absences
Allowed.
Article 272. Estatuto de la UP.
15% of total hours of the subject.
The grace period for late
assignments is as follows:
1 day late-10% deduction off of the assignment
grade
2 days late-20% off of the assignment grade
3 days late-the assignment will receive a grade of
0%

7. Academic Integrity
• Academic dishonesty in any form, such as plagiarism
and cheating, will not be tolerated either in the
online or traditional classrooms. Sanctions will
include an automatic F for plagiarism, but the
severity or frequency of the violation may result in
dismissal from the College as well.
• The following are among the forms of dishonesty, in
a classroom of any type, for which sanctions may be
applied:
• Using books, notes or other materials during an
examination, unless expressly permitted;
• Using purchased essays, term papers or preparatory
research for such papers;
• Copying others' work or engaging in unauthorized
cooperation during an assignment or examination;
• Allowing another student to copy from an
examination or other assignment intended to be
performed independently;
• Borrowing from published works, whether material
is taken verbatim or with minor alterations, without
proper and/or sufficient acknowledgment;
• Submitting as one’s own work originally done by
someone else;
• Submitting the same written report in more than
one course without prior approval from the
instructor(s) involved;
• Stealing examinations or assignments;
• Supplying or selling examinations or assignments;
• Misrepresenting statements concerning work
submitted;
• Falsifying or fabricating experimental data or results;
• Falsifying or fabricating the need for extensions on
papers or make-up examinations.
• Misrepresenting identity in an online course

8. Basic Bibliography
• ROSSI, G. (2005). Administración de Alimentos y Bebidas. Editorial Síntesis. Madrid.
• SÁNCHEZ, F. (2006). Procesos de servicio de restauración. Editorial Síntesis. Madrid.
• WALKER, JOHN R (2008).The Restaurant from concept to operation. 5ta ed. Published by
JohnWiley & Sons, Inc
• http://www.fim.edu.my/FRM134.pdf
• DITTMER, PAUL R (2003). Principles of food, beverage, and labor cost controls. Seventh
Edition. Printed in the United States ofAmerica by JohnWiley & Sons, Inc., NewYork.
• MILLER, JACK; HAYES, DAVID K. AND DOPSON, LEA R (2002). Food and Beverage Cost
Control. Second Edition by JohnWiley & Sons, Inc., NewYork.