HTM 3040 -- Cost Control

Fall 2009
 our book for the semester
Planning and Control for Food & Beverage Operations
by Jack D. Ninemeier  (7th edition © 2009)
Welcome HTM 3040 Students!
We meet from 4:00 p.m. until 6:45 p.m. in Dewey 177.
Follow the links below to get the latest class information.
Course Information
Class Outlines and Notes
Syllabus
 Weekly Schedule
Blackboard Class Site
Resource Links
National Restaurant Association
Foodservice Industry Statistics
Restaurant Report
Cost-Watch Restaurant Reports
Controlling Food Costs
Controlling Labor Costs

Week 1
    The Cost Control Challenge
Week 2
    The Control Process
Week 3
    F&B Standards
Week 4
    Budgeting and Breakeven
Week 5
    The Menu
Week 6
    Purchasing
    Receiving
Week 7
    Fall Break !!!
Week 8
    Storage
    Issuing
Week 9
    Production
    Serving
Week 10
    Calculating Actual Costs
Week 11
    Control Analysis & Evaluation
Week 12
    Revenue Control
Week 13
       Thanksgiving Break !!!
Week 14
    Preventing Theft of Revenue
Week 15
    Labor Cost Control
Week 16
    Implementing Labor Controls
Week 17
       Final Exam  --  Wednesday, Dec. 16th
         4:00 p.m. - 6:00 p.m.

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last updated on August 25, 2009