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
