Metropolitan Community College

Course Syllabus – Spring 2015

COURSE IDENTIFICATION

Title: Cost Management

Prefix/Section: CHRM 2460 4A

Credit Hours: 4.5

Class Begins/Ends 03/14/2016 – 05/16/2016

Meeting Day/Time: Monday: 9:00am – 1:00pm

No Class Days: NA

Last Day to Withdraw 05/02/2016

Census Date: 03/23/2016

Delivery Type: Classroom

Class Location: Building #21, Room 101

Lab Location: N/A

Course Web Address: http://resource.mccneb.edu/ICA

https://mccneb.blackboard.com/

CONTACT INFORMATION

Instructor Name: Beth Augustyn

Office Location: FOC Bldg #22, Room 111

Office Telephone: 402-457-2577

Facsimile: 402-457-2799

Office Hours: Wednesdays 10am-12pm, Thursdays 9-11:00am or by appointment

Email Address:

Academic Program Area: Culinary, Hospitality & Horticulture

COURSE INFORMATION

COURSE DESCRIPTION:
Students will develop an understanding of food cost, labor cost, portion control, menu pricing, and inventory and storeroom practices as they affect food service operations.

COURSE PREREQUISITES: CHRM 1010 Culinary Math or MATH 1242

COURSE OBJECTIVES:
Upon successful completion of this course the student will be able to:

1.  Solve foodservice cost management problems, using available data.

2.  Identify and evaluate foodservice cost management data and how to interpret it.

3.  Describe the role costs play in determining budget and/or profit in a foodservice setting.

Required & Supplemental Materials: NRAEF ManageFirst Controlling Foodservice Costs, 2nd edition.

Course Structure:

  1. Lecture
  2. Review of homework assignments
  3. Cost Management Project

ASSESSMENT OF STUDENT WORK

1.  Types of Assessment/Assignments

  1. Attendance and participation in class
  2. Required reading
  3. Homework
  4. Cost Management Project
  5. Final exam (the final for the class is the NRAEF ManageFirst Certification Exam)

NRAEF ManageFirst Certification Exam:

Taking the NRAEF ManageFirst Certification exam on the official answer sheet for the course is OPTIONAL, but encouraged. Controlling Foodservice Costs is one of the Core Credential Topics in the NRAEF ManageFirst Program. Upon completion of the four (4) Core Credential Topics, one (1) Elective Foundation Topic, and 800 hours documented industry experience; students can receive the ManageFirst Professional Credential.

If you receive 70% or better on the certification exam, you will receive a certificate from the NRAEF ManageFirst program.

All assignments must be turned in as specified on the schedule of assignments. NO late assignments will be accepted. All assignments are due the Thursday by 5:00pm. If your assignment is not completed and ready to turn in at that time, it will not be accepted for credit.

2.  Grading Policy

Course Requirements:

Attendance 111 points

Homework 220 points

Project 200 points

Final/Certification Exam 100 points

Total possible 631 points

Grading scale: A = 93% -100% 584 - 631

B = 85% - 92% 533 - 583

C = 75% - 84% 470 - 582

D = 65% - 74% 413 - 469

F = 0 - 64% less than 413

3.  Assessment of Student Learning Program:

Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

4.  Use of Student Work:

By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

5.  Maintenance of Student Records

  1. Homework will be returned the class following submission. Students will review corrected homework during class.
  2. Certification status will be communicated to students through an email when returned from NRAEF, usually 2-3 weeks after end of quarter.
  3. Final grades will be available through the MCC My Way portal after the grade due date set by the college.
  4. Student tests, projects, etc. that are graded by faculty for determining the final grade and were not returned to the student will be discarded if students do not pick up within 1 week. The final grade book will be kept for one (1) year.

INSTRUCTOR’S EXPECTATIONS OF STUDENTS

Required Expectations

1.  Attendance/Participation Reporting – To confirm each student’s eligibility to remain registered for the class, the instructor will officially report attendance/participation on or before the Census Date.

Students in this section of CHRM 2460 must attend a class meeting by 03/23/16.

2.  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 there are extenuating circumstances and prior arrangements have been made with the instructor). A student who fails to meet class attendance expectations will receive a failing (F) grade. A student earning an F grade due to attendance prior to the end of the quarter may avoid receiving the failing grade by withdrawing from the course before the Last Date to Withdraw from Class.

3.  Important Dates for the course are located in the Important Dates document for the current quarter at the Student Services tab in the MCC MyWay portal at https://myway.mccneb.edu/.

4.  Expected Classroom Behavior: Students are expected to respect each other’s right to learn and shall conduct themselves professionally during class time.

1.  Be on time – instructor will start on time.

2.  All cell phones should be turned to mute during class. If necessary, excuse self from class to address phone issues. If a cell phone rings in class, the instructor reserves the right to answer the cell phone. No texting in class.

3.  Disruptive classroom behavior is not accepted.

4.  No Internet or IPod use is allowed during class, unless as a part of classroom activity.

5.  End on time.

Communication Expectations:

When you communicate with others in this course, you must follow the Student Conduct Code http://mccneb.smartcatalogiq.com/en/current/Course-Catalog/Student-Services/Student-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 http://www.albion.com/netiquette/

Academic Honesty Statement:

Students are reminded that materials they use as sources for class work may be subject to copyright protection. Additional information about copyright is provided on the library website at https://www.mccneb.edu/Current-Students/Student-Tools/Library.aspx or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, illegal peer-to-peer file sharing, 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 https://www.mccneb.edu/About-MCC-Nebraska/About-MCC/Board-of-Governors/Procedures.aspx

Student withdrawal:

If you cannot participate in and complete this course, you are encouraged to contact your instructor and consult an MCC advisor, counselor, or the Financial Aid Office to evaluate the consequences of dropping the class. You can officially withdraw through My Services on the MCC My Way portal at https://myway.mccneb.edu/ or by calling Central Registration at 402-457-5231 or 1-800-228-9553. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT

MCC's Learning and Tutoring Centers 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 Learning and Tutoring Centers is in the My Way portal, the College Catalog, and online at https://www.mccneb.edu/Current-Students/Student-Tools.aspx

Accommodations for Students with Disabilities:

Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. It is the student’s responsibility to request accommodations from Disability Support Services (DSS) located in each Student Services Office. After students have arranged for accommodations with DSS, the student and instructor should privately discuss these accommodations. For further information, please contact DSS or visit https://www.mccneb.edu/Current-Students/Student-Tools/Disability-Support-Services.aspx

Nondiscrimination and Equal Opportunity Statement:

Metropolitan Community College does not discriminate on the basis of race, color, national origin, religion, sex, marital status, age, disability or sexual orientation in admission or access to its programs and activities or in its treatment or hiring of employees.

TECHNOLOGY SUPPORT

·  If you have difficulty connecting to the Internet, call your Internet provider.

·  If youneed help connecting tothe course from the Blackboard login page, refer to “Getting Started Online” at https://www.mccneb.edu/Online

·  If you are unable to solve the problem, email or call 402-457-2834.

For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 402-457-2900 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: https://www.mccneb.edu/About-MCC-Nebraska/About-MCC/Board-of-Governors/Procedures.aspx

REQUIRED ATTACHMENTS

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 Metropolitan Community College.

IMPORTANT DATES

Important Dates for the course are located in the Important Dates document for the current quarter at the Student Services tab in the MCC MyWay portal at https://myway.mccneb.edu/

ACADEMIC CALENDAR:

https://www.mccneb.edu/Academic-Programs/Academic-Affairs/Academic-Calendar.aspx

SCHEDULE OF ASSIGNMENTS

Class date: / Topic in Class: / Homework Due
Week 1
03/14/16 / Syllabus Review
Chapter 1 & 2
The Importance of Cost Control
Forecasting and Budgeting / Homework 1– Chapter 1 & 2
Due Thursday 03/17 by 5:00pm
Week 2
03/21/16 / Chapter 3
Calculating Food Cost / Homework 2 – Chapter 3
Due Thursday 03/24 by 5:00pm
Week 3
03/28/16 / Chapter 4
Determining Menu Prices
Identify Location for Project / Homework 3 – Chapter 4
Due Thursday 03/31 by 5:00pm
Week 4
04/04/16 / Chapter 5 & 6
Controlling Food Costs in Purchasing, Receiving, Storing and Issuing / Homework 4 – Chapter 5 & 6
Due Thursday 04/07 by 5:00pm
Week 5
04/11/16 / Chapter 7
Controlling Food Cost during Production
Costing Recipes Activity / Homework 5 – Chapter 7
Due Thursday 04/14 by 5:00pm
Week 6
04/18/16 / Chapter 8
Controlling Food Cost during Service and Sales / Rough draft of project due for review
Week 7
04/25/16 / Chapter 9
Controlling Labor and Other Costs / Homework 6 – Chapter 8 & 9
Due Thursday 04/28 by 5:00pm
Week 8
05/02/16 / Chapter 10
Protecting Revenue
Project Presentations / Homework 7 – Chapter 10
Due Thursday 05/05 by 5:00pm
Week 9
05/09/16 / Project Presentations
Review for Certification/Final Exam
Week 10
05/16/16 / Certification Exam / Project Presentation Summary Due

READ identified chapters BEFORE scheduled class!

Project - Cost Control Through-out the Flow of Food

Introduction

This field project will provide you with an opportunity to learn from practitioners in the hospitality industry and find out how the concepts that have been covered in this course are used in actual practice. This project is designed to give you an in-depth look at how costs must be controlled throughout the many processes hospitality operations must perform. You may conduct this project by yourself or with a team of students from this class. No more than 2 individuals per team.

Assignment

To begin, you must locate a local food service/hospitality operation to conduct your research (or the place you work if in the industry) and obtain a copy of their menu. Be sure to get the manager’s permission to take a menu.

Part One

Identify at least 3 menu items that indicate a specific portion size, e.g., six-ounce filet mignon, quarter pound hamburger, etc. Create a table with the menu item, portion size, EP Cost, Selling Price and Food Cost %. (You may have to talk with the manager about this if the menu does not make the portion size distinction clear.) The table in this section will be completed with information obtained in the interview, Part Two, of your project. If unable to get accurate pricing from the establishment you may need to calculate yourself using retail pricing, Book of Yields pricing or prices available to you through your place of employment. Below is an example of a possible table.

Menu Item / Portion Size / EP Cost / Selling Price / Food Cost %

Part Two

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

1. Purchasing and Receiving

·  What is the as purchased (AP) price of the main (center of plate) ingredient(s) in this menu item?

·  What is the yield percentage of the main (center of plate) ingredient(s) in this menu item?

·  What is the EP cost?

·  What additional sides or standard menu items (i.e. bread, chips) would need to be added to the center of plate ingredient to complete the food cost for the chosen menu item? How would this affect the overall food cost % of the menu item?

·  How often do these items need to be purchased?

·  How do you determine amount of items to purchase?

2. Storing and Issuing

·  How are the items stored?

·  What stock rotation method is used?

·  How is spoilage prevented?

·  How often is inventory taken?

·  What inventory valuation method do you use? (FIFO, LIFO, Actual, Average)

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?