This module introduces the students to purchasing principles; Stock control; the control of materials; labour and overhead costs
Unit 1:
Principles of purchasing, sources, documentation, receiving and storing goods.
Unit 2:
Stock control: valuation, re-ordering level, stock turnover, J.I.T., Economic Order Quantity.
Unit 3-5:
Food production control: Menu costing, pricing, yield testing, portion control, variance and variance analysis, yield testing, computerised cost control systems.
Unit 6-8:
Labour cost control: Elements of labour costs, measurement, labour budgets, production planning manning level, labour cost control percentage
Unit 9-10:
Overheads cost control: Classification of overhead costs (for control purposes), identify elements of overheads, overhead control percentages, variance and variance analysis.
Unit 11:
IT Food and beverage cost control packages; generic and specialised and customised
A Combination of real life examples, group work and current trends to cost control methods in the food industry.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |