Food and Beverage cost control

Subject : FOOD & BEVERAGE COST CONTROL
Evaluation System
Group Assignment
Objective
Course work assignment is one component of the assessment of the degree of progress. Each student is required to perform individual tasks. The aim of the course assignments is to assess students’ achievement as able to understand and know the topics discussed in lectures and to apply appropriate theories.
Instruction
1. Students are required to undertake course work in the form of group assignment.
2. Title of the assignment will be provided by the lecturers. Title of assignment:
“Restaurant Menu and Costing”
3. This task is a group of 3 students and scores 100 marks, where every student is required to research the food and beverage costings for their restaurant. Within the report you will need to:
1. Describe your restaurant (name, location, concept, theme etc) and develop a menu (min 30 items) for your restaurant.
2. Based on the market price, calculate all the menu costing and food cost percentage (min 30 items) for your restaurant (based on your menu that you have created).
3. Discuss on how you and your group member ensuring the costs are controlled effectively and the which type of system can be used to ensure control for your business.
Assignment students have to explain any of the following characteristics:
Cover page
Introductions
Contents
Conclusions
Total Number of Words
References

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