Exercise

SETTING MENU PRICE

YIELD MANAGEMENT

Hem.... another challenging topic to go through... Good Luck everybody

CALCULATION OF THE COST

CALCULATION IN STANDARDIZED RECIPE

Hey Guys.... Here comes the 2nd and more interesting chapter... Happy learning!!!!

CALCULATION AND CONVERSION

Dear beloved students...
Please make a copy because this note will be used as main reference during our ' enjoyable' class.
And don't forget to do your self learning at home...

Term Of Reference

 TOR (TERMS OF REFERENCE)

JULAI 2011

COURSE                :  MATHEMATICS FOR FOODSERVICE OPERATION

CODE                     :  HH207

CREDIT (S)            :  2

LECTURER            : MAZURA BINTI MAHAT

                 

a)             SYNOPSIS

Mathematics For Foodservice Operation applies the concept of basic mathematic for food and beverage services.  This course focuses on mathematical measurement for the recipe conversion, cost measurement, yield  management, setting menu price for food and beverage and sales analysis.

b)            OBJECTIVES

                At the end of this course, student should able to :

1.     Differentiate imperial system and matrix system

2.     Apply accurate measurement in food and beverage operation

3.     Produce accurate measurement in standardised recipe conversion

4.     Identify the cost involved in food preparation

5.     Calculate the selling price according to systematic methods

6.     Analyze sales of food and beverage

c)             COURSE CONTENTS

	TOPIC
1.0	CALCULATION AND CONVERSION
2.0	CALCULATION IN RECIPE PREPARATION
3.0	COST CALCULATION
4.0	YIELD MANAGEMENT
5.0	SETTING MENU PRICE
6.0	SALES ANALYSIS

d)            ASSESSMENT

i.              Continuous Assessment    (CA)

	Particulars	Quantity	Percentage (%)
1	Quiz	3	10
2	Test	2	30
3	Mini Project	1	30
4	End of Chapter Problem	6	30
			100

ii.             Final Examination                                (FE)

                                Final examination is carried out at the end of the semester

d)            MINI PROJECT

                -Survey on restaurant menu (Cost, Selling price, Sales Analysis, Report)

               

h)             REFERENCES

·                      Drysdale, J. A. (2007). Profitable Menu Planning. New Jersey : Prentice Hall

·                      Keiser, J & DeMicco, F. J. (2008). Analyzing and Controlling Foodservice Cost. New York : Prentice Hall

·                      Labensky, S. R. (2007). Applied Math For Food Service. Prentice Hall