PETRA CHRISTIAN UNIVERSITY

Faculty of Business & Economics – Management Department

HOTEL MANAGEMENT PROGRAM
Course Syllabus

Course : Planning and Control for Food & Beverage Operations A

Schedule : Tuesday, 13.30 – 16.30
Wednesday, 07.30 – 10.30
Lecturers : A. Monika Kristanti, S.E., M.A.
B. Josephine, S.E.

Course Description:
This course covers the principles and procedures involved in an effective food and beverage control system,
including standards determination, the operating budget, cost-volume-profit analysis, income and cost
control, menu pricing, theft prevention, labor cost control.

Goals and Objectives:

Upon successful completion of this course, the students should be able to:
 Describe and apply menu evaluation technique
 Describe the importance and function of an operating budget as a planning and control tool
 Explain the importance of cost-volume-profit relationships
 Determine food and beverage standards
 Apply principles and procedures important in controlling the purchasing and receiving processes and
recognize the need to incorporate quality requirements in purchasing and receiving activities
 Identify the goal of effective storage and issuing control, production and serving control
 Calculate actual food and beverage costs
 Explain the importance of controlling revenue and labor costs

Required Materials:

Ninemeier, J.D. (2009). Planning and control for food and beverage operations (7th ed.). USA: Educational
Institute AHLEI

Teaching Method and Class Activities

Several teaching methods will be employed in the class meetings such as: lecturing, small group discussions,
and group presentations.

Grading Components
No Component Weight Range Grade
1 Class activities (include student participation, discussion & peer) 15% 86-100 A
2 Final Project Report 25% 76-85 B+
3 Final Project Presentation 10% 69-75 B
4 Minor assignment 25% 61-68 C+
5 Mid-term Test (written Test) 25% 56-60 C
Read the chapters and understand the concepts 41-55 D
The understanding, the process and the result 0-40 E
are very important

Hotel Management Program – Planning & Control for F&B Operations – Course Syllabus 1
Class Activity (15%)
It means that there would be various in-class activities held and these require students to participate actively.
It includes as one of the grading components that would be assessed every week. Class participation will be
assessed based on criteria of: student contribution to class discussion, and attitudes in class.

Minor Assignment (25%)

 One group consists up to 4 students
 Each group is required to review article / study case of F&B business; up to 4 articles (depends on the
group member) for the same category of F&B Business
 Based on the article / study case, each group should discuss what you learn from those articles based
on the topics we have in this subject and you should present the articles in a poster form.
 Your group is required to share your articles to each group (10 minutes) in a class on the assigned
date.
 Poster must be on A1 paper
 The poster should cover as follows:
 Introduction
 Discussion (based on the topic assigned)
 Conclusion
 The poster presentation must be as attractive as possible

Final Project Report (25%)

 One group consists up to 4 students (the same group with minor assignment)
 Each group is required to analyze one existing food & beverage business: restaurant, café, lounge,
stand at campus / school canteen, etc (the object are not allowed to be the same with the other
group); can be online FB business
 The requirements for the FB Business are (1) at least 1-year business, (2) minimum has 3 staffs
 Analyze the existing business based on actual F&B cost, menu selling price, menu engineering,
CVP, F&B standard, purchasing – receiving – storing – issuing – production – serving control,
controlling revenue and labor cost
 Report, analyze, evaluate and give suggestion/recommendation for corrective action and
improvement based on the analysis of topic assigned.
 The report is submitted in a business report format and must use a formal Indonesian language
 Report must be on A4 paper, 1.5 space, times new roman 12. Put the page number and caption/text
on every picture
 Assignment must be submitted on September 23, 2019, the latest at 2 pm
 The structure of the final project should be as follows:
 Cover page
 Table of contents
 Chapter 1: Description of the business
 Chapter 2: Reviews of the business
 Chapter 3: Discussion & recommendation
 Chapter 4: Conclusion
 References
 Appendices (supporting materials & documentation, etc)
 The assignment should be presented in 40 minutes including Q&A session
 The presentation must be as attractive as possible

Remember that all other references/sources either from the internet or printed materials should be given
the complete information of the citation using APA style and listed in the references. The report will be
very much comprehensible when it is provided with some related appendices.

Hotel Management Program – Planning & Control for F&B Operations – Course Syllabus 2
The project report will be assessed based on several criteria such as: comprehensiveness, depth of analysis,
research and documentation, structure and organization of report, visual presentation of report.

Project Presentation (10%)

In addition to the final project report, students are required to prepare a presentation. All group members
should contribute equally in the final project report and presentation. The length of presentation time is
approximately 40 minutes including question and answer session. The presentation will be assessed based
on several criteria such as: content, presentation skill, group collaboration, comprehension as well as visual
appeal and creativity in presenting.
The presentation should be presented using power point presentation and all the presentation materials
should be submitted in softcopy on the day of the presentation.

Class Rules
1. Students who are late more than 15 minutes will be considered absence from class/test or depends
on the class’s agreement
2. Minimum class attendance is 75% of the schedules class meetings.
3. No make-up test will be given to students who are absent without substantial reasons. Approval for
skipping the class or exam must be from the DEAN.
4. Late submission of assignments will not be tolerated.
5. No plagiarism is allowed; cheating or plagiarism will result in E final grade

Schedule Planning & Control for F&B Operations A

Meeting Day Date Topics Lecturer

1 Tues Aug 13 Introduction Monika &
Josephine
2. Wed Aug 14 Introduction to F&B Control Monika
3 Tues Aug 20 Determining Food & Beverage Standard Josephine
Operations Budgeting & CVP Analysis
4 Wed Aug 21 The Menu: Foundation for Control Josephine
5 Tues Aug 27 Calculating Actual F&B Cost Josephine
6 Wed Aug 28 Designing Effective F&B Control System Monika K
7 Tues Sep 3 Control: Analysis, corrective action & Josephine
evaluation
8 Wed Sep 4 MID-TERM TEST
9 Tues Sep 10 Minor assignment presentation (1) Monika
10 Wed Sep 11 Minor assignment presentation (2) Monika
11 Tues Sep 17 Controlling Labor Cost Josephine
Controlling Revenue
12 Wed Sep 18 Guest Lecture Monika
13 Tues Sep 24 Final project presentation (1) Josephine
14 Wed Sep 25 Final project presentation (2) Monika
15 Tues Oct 1 Final project presentation (3) & wrap-up Josephine &
Monika

Hotel Management Program – Planning & Control for F&B Operations – Course Syllabus 3