MetropolitanCommunity College

Course Syllabus – Fall 2010

COURSE IDENTIFICATION

Title:Cost Management

Prefix/Section: CHRM 2460 4A

Credit Hours:4.5

Class Begins/Ends9/08/10 – 11/17/10

Meeting Day/Time:Wednesday: 8:00PM-11:45PM

No Class DaysN/A

Last Day to Withdraw11/02/10

Delivery Type:Classroom

ClassLocation:Building 22 FOC, Room 211

Lab Location:N/A

CONTACT INFORMATION

Instructor Name:Joellen Zuk

Office Location:FOC Bldg #22, Room 111

Office Telephone:402-457-2556

Facsimile:402-457-2799

Office Hours:TBD

Email Address:

Academic Program Area:Culinary Arts

Dean’s Office Telephone:Jim Trebbien 402-457-2510

COURSE INFORMATION

Course Description: This course will focus on food costs, labor costs, portion control, menu

pricing, inventory control and storeroom cost controls. It also deals with controlling costs, to

make a profit or meet your budget.

Course Prerequisites: CHRM 1010 Culinary Math

Course Objectives: Upon completion of this course, each student will be able to:

1. Understand how to solve management problems using available data;

2. Identify and evaluate where one finds useful data, and how to interpret it; and

3. Understand the role costs play in determining budget and/or profit.

Required & Supplemental Materials:

Required & Supplemental Materials: NRAEF ManageFirst Controlling Foodservice Costs Competency Guide

Course Structure:

  1. Lecture
  2. Review of homework assignments

ASSESSMENT OF STUDENT WORK

  1. Types of Assessment/Assignments
  2. Attendance and participation in class
  3. Required reading and completion of homework
  4. Tests
  5. Make-up test only with pre-approval and then 10 points deducted from grade each week late.
  1. Grading Policy

Final/Certification Exam100

Attendance100

Quizzes100

Project 200

Total600

  1. GRADING SCALE:A = 92-100%

B = 84% - 91.9%

C = 76% - 83.9%

D = 70% - 75.9%

F > 69.9%

  1. NRAEF ManageFirst Certification Exam:

The NRAEF ManageFirst Certification exam for the course is OPTIONAL. Controlling Foodservice Costs is one of the Core Credential Topics in the NRAEF ManageFirst Program. Upon completion of the four (4) Core Credential Topic, two (2) Foundation Topic, and documented industry experience, student will receive the ManageFirst Credential.

If you receive 75% or better on the certification exam, you will receive a certificate from the NRAEF ManageFirst program

  1. Maintenance of Student Records
  2. Tests: Students will review corrected tests during class and return to instructor
  3. Students will turn in their Workbook after the final exam for grading. Students may either provide a self addressed envelope to have the graded workbook mailed or may pick up at the FOC from the Culinary office 1 month after the completion of the class.
  4. Grade books will be kept by the instructor for a minimum of one (1) year.
  5. Student tests and the final grade book will be kept for one (1) year.

INSTRUCTOR’S EXPECTATIONS OF STUDENTS

Required Expectations

  1. Attendance Policy – Students will accumulate points for attendance. An attendance sheet will be available each class. It is the student’s responsibility to sign in for each class. This will be the permanent record of attendance. Three absences will result in failing the course (unless prior arrangements have been made with the instructor).
  2. Expected Classroom Behavior:
  3. Be on time – start on time
  4. All cell phones should be turned off during class
  5. Free to take a break if needed
  6. Appreciate other points of view
  7. Respect others’ desire to learn
  8. End on time

Notice: This syllabus is written as an expectation of class topics, learning activities, and expected learning outcomes. However, the instructor reserves the right to make changes in this schedule that may result in enhanced or more effective learning for students. These modifications will not substantially change the intent or objectives of this course and will be done within the policies and guidelines of MetropolitanCommunity College.

Communication Expectations:

When you communicate with others in this course, you must follow the Student Code of Conduct ( which calls for responsible and cooperative behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at

Academic Honesty Statement:

Students are reminded that materials they use as sources for classwork may be subject to copyright protection. Additional information about copyright is provided on the library website at or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at

STUDENT WITHDRAWAL:

If you cannot participate in and complete this course, you should officially withdraw by calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an attendance-related failure (FX) or failing (F) grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT

MCC's AcademicResourceCenters, MathCenters, and WritingCenters offer friendly, supportive learning environments that can help students achieve educational success. Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.

Detailed information about the Academic Resource, Math, and WritingCenters is in the Student Handbook, College Catalog, and online at

Accommodations for Students with Disabilities:

If you have a disability that may substantially limit your ability to participate in this class, please contact a Disability Support Services Counselor located in the Student Services Office on each campus. MetropolitanCommunity College will provide reasonable accommodations for persons with documented qualifying disabilities. However, it is the student’s responsibility to request accommodations. For further information, please visit and/or contact Student Services.

TECHNOLOGY SUPPORT

For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 457-2900 or .

TECHNOLOGY RESOURCES:

By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website:

Metro's Learning, Math, and WritingCenters can help you achieve educational success. The staff in these centers provide drop-in assistance with basic math, reading, writing and computer skills. We offer a friendly, supportive learning environment. Self-paced computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.

Detailed information about these services are in the Student Handbook, College Catalog, and online. Links to these resources are located at

REQUIRED ATTACHMENTS

1.SCHEDULE OF ASSIGNMENTS

Class date: / Topic in Class:
Week 1
09/08/10 / Syllabus Review
Chapter 1 – What is Cost Control?
Week 2
09/15/10 / Chapter 2
A Closer Look at Food & Beverage Cost
Week 3
09/22/10 / Chapter 3
Using Standardized Recipes to Determine Standard Portion Cost
Week 4
09/29/10 / Chapter 4
Cost Control and the Menu
Determining Selling Prices and Product Mix
Week 5
10/06/10 / Chapter 5 & 6
Controlling Food Costs in Purchasing & Receiving
Week 6
10/13/10 / Chapter 7
Controlling Food Cost in Production
Week 7
10/20/10 / Chapter 8
Controlling Food Cost in Service & Sales
Week 8
10/27/10 / Chapter 9
Controlling Labor Costs
Week 9
11/3/10 / Group Project Presentations
Week 10
11/10/10 / Review for Certification/Final Exam
Week 11
11/17/09 / Certification Exam

READ scheduled chapters BEFORE scheduled class!

Project - Cost Control throughout the Flow of Food

Introduction

This field practicum will provide you with an opportunity to learn frompractitioners in the restaurant and foodservice industry and find out how theconcepts that have been covered in this guide are used in actual practice. Thispracticum is designed to give you an in-depth look at how costs must be controlledthroughout the many processes an operation must perform.

Assignment

To begin, you must obtain a menu either from the place you work or from a localrestaurant. Be sure to get the manager’s permission to take a menu.

Part One

List all the menu items that indicate a specific portion size, e.g., six-ounce fillet mignon.

Create a table with this information, noting if an item is preportioned or portioned when itis plated. (You may have to talk with the manager about this if the menu does not makethe distinction clear.)

Part Two

After you complete the table, select three menu items and trace how costs are controlledfor each item as it passes through the various stages of the restaurant. Develop a set ofquestions for each stage that you can ask the restaurant manager or another restaurantstaff member. Some sample questions are given below:

1. Purchasing and Receiving

What is the as purchased price of the main ingredients in this menu

item?

What is the yield percentage of the main ingredients in this menu

item?

What is the EP cost?

What is the EP percentage?

How often do these items need to be purchased?

2. Storing and Issuing

How are the items stored?

What stock rotation method is used?

How is spoilage prevented?

3. Production

How many portions are prepared each day?

Is there a standardized recipe for each menu item?

How are wasted foods tracked?

How is each menu item portioned?

4. Service and Sales

How was the selling price determined?

What market forces affect the selling price for each menu item?

How are sales tracked?

What methods of payment are accepted?

How is scheduling done?

How does management forecast labor costs?

What is the employee turnover rate?

Part Three

Write a three to five page paper that summarizes your findings. Your report shouldstart with the purchasing process and then move onto production and service.

Include in your report how costs are being controlled in this restaurant. Also spendsome time predicting what would happen if the costs were not controlled on theseitems at any point during the flow through the operation.

2.IMPORTANT DATES

Link to MetroAcademic Calendar

MetropolitanCommunity College1CHRM 2460