Module Details

Module Code: HOSP6112
Title: Applied Food & Bev Costing
Long Title: Applied Food & Bev Costing
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: To develop an understanding of cost control methodologies and procedures for profitable operations in the food and beverage industry.

The Independent Study hours on this module includes both Independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply control procedures to food and beverage operations.
LO2 Understand and apply manual and electronic control systems used in the Hospitality Industry.
LO3 Demonstrate an ability to calculate and apply relevant operational statistics.
LO4 Understand and apply relevant performance measures.
LO5 Demonstrate an ability to apply various costing and pricing techniques.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Cost and Revenue Calculation - 25%
Types of costs, fixed, variable, controllable and uncontrollable, overhead costs, labour costs. Methods of food and beverage cost determination. Portion control and wastage. Performance measures. Gross profit and net profit calculation.
The Control Cycle - 25%
The need for and responsibility for control. Control Procedures; design and use of purchase specifications. Ordering, receiving, storage and issuing procedures, transfer and returns, stock taking, stock rotation, bin cards, determination of stock levels, reorder point and valuation techniques
Menu Planning Profit - 25%
Menu planning for profit, menu pricing, factors that influence menu prices.
Control Systems - 25%
Electronic control systems, Failte Ireland Food Business Tool Kit, Kitman
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 25
Timing Week 5 Learning Outcomes 1,2,3,4,5
Assessment Description
In Class Exam - on specific aspects of the module covered in class.
Assessment Type Short Answer Questions % of Total Mark 25
Timing Week 9 Learning Outcomes 1,2,3,4,5
Assessment Description
In Class Exam - on specific aspects of the module covered in class
Assessment Type Project % of Total Mark 50
Timing Week 12 Learning Outcomes 1,2,3,4,5
Assessment Description
Failte Ireland Tool Kit. The apprentice with the support of the industry based mentor will cost a variety of dishes from their workplace menu and will evaluate their respective cost effectiveness and suggest changes where required.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Dopson, L.R., & Hayes, D.K.. (2019), Food and Beverage Cost Control, 7. Wiley & Son, [ISBN: 9780470251386].
  • Davis, B., Lockwood, A., Alcott, P., & Pantelidis., I.S.. (2018), Food and Beverage Management, Routledge, [ISBN: 9781138679313].
  • Ojugo, C.. (2010), Practical Food and Beverage Cost Control, 2. Cengage Learning, [ISBN: 9781428335447].
  • O’ Donoghue, D.. (2015), Financial Accounting for the Hospitality, Tourism, Leisure and Events Sector., Blackhall, [ISBN: 9781909895379].
Recommended Article/Paper Resources
  • Caterer & Hotelkeeper.
  • Licensing World.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 3 Mandatory