This module introduces a theoretical knowledge of the issues relating to food costing and control as well as addressing techniques to apply these principles to situations relevant to a commercial Food Production, Kitchen and Foodservice environments
Unit 1- Food Costing
Unit 1 The importance of cost control, relationship with profit levels, the main elements of cost, cost classification, personnel with responsibility for cost control.
Unit 2- Food Costing
Unit 2 Calculations. Use of a calculator, calculation of percentages, Application Exercises.
Unit 3-Food Costing
Unit 3 Key performance figures. Dish costing, Use of costing sheets, application exercises.
Unit 4- Food Costing
Unit 4 Key performance figures. Definitions of gross profit, Net profit. Calculations of same, calculating V.A.T, Calculating selling prices to achieve a required gross profit.
Unit 5- Food Costing
Unit 5 Breakeven Analysis. Definition, importance of keeping fixed costs low, calculation of breakeven point in meals sols and in Euros. Calculating Average Spend. Calculating Volume of sales required to achieve required profit levels.
Unit 6-Food Costing
Unit 6 Introduction to balance sheet analysis
Unit 7-Food Costing
Unit 7 Product Specifications. Definition and use of specifications, writing of specifications, application exercises.
Unit 8-Food Costing
Unit 8 Introduction to Purchasing.
Unit 9- Food Costing
Unit 9 Stock Control
Unit 10- Food Costing
Unit 10 Portion Control and waste
Unit 11- Food Costing
Unit 11 Review and revision of key points
Unit 12- Food Costing
Unit 12 In class assessment
Students are encouraged to actively engage in their own learning through experiential knowledge acquired through interactive discussion and the use of case studies; lectures; calculation exercises and question and answer opportunities.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |