Food cost control is the process of managing and optimizing expenses for food and beverages to maximize profitability without sacrificing quality or customer satisfaction. It involves tracking, analyzing, and controlling costs throughout the entire food service cycle from menu planning and purchasing to preparation, storage, and service to prevent waste and ensure efficient use of resources.
Objectives
- To equip learners with skills in minimizing costs and wastes
- To enable the learners to learn how to handle food and beverage cost control
- To enable learners to practically calculate and analyse food and beverage costs
Learning Outcomes
- Prepare and interpret cost control reports
- Set menu prices based on cost and desired profit margins
- Implement effective inventory and stock control systems
Learning Activities:
- Introduction to Sound Recording, Sound Waves, Microphones
- Big Blue Botton Online Session
- Kialo Discussion
- Learning Videos
- Course Notes
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Academic Year 2025-2026
Course Code: BLTH 1205
Credits: 15
Period: 4 Months
Pre-requisite: None
Level: 6
Lecturer: Dr Francis WANYERA
- Teacher: Yves mumararungu
Description
This module introduces the fundamental concepts and operations involved in managing accommodation services within the hospitality industry. It covers the essential aspects of front office and housekeeping operations, focusing on providing quality service and ensuring guest satisfaction. Learners will explore key topics such as front office procedures, reservations, check-in and check-out processes, housekeeping management, room maintenance, and guest relations. Additionally, the module emphasizes the importance of hygiene, safety, security, and sustainability in accommodation management. By the end of this module, learners will develop the necessary skills and knowledge to efficiently manage accommodation services, ensuring smooth operations and a comfortable experience for guests
Objectives
- Understand the structure and functions of accommodation operations
- Identify the roles of housekeeping and front office departments
- Apply basic procedures in room preparation and guest service
- Maintain cleanliness, safety, and quality standards
- Develop effective communication and teamwork skills
Learning Outcomes
- Demonstrate knowledge of accommodation operations in hospitality settings
- Perform basic housekeeping and room management tasks
- Coordinate effectively with front office and other departments
- Provide quality service that enhances guest satisfaction
- Handle common challenges in accommodation services professionally
Learning Activities:
- Introduction to Sound Recording, Sound Waves, Microphones
- Big Blue Botton Online Session
- Kialo Discussion
- Learning Videos
- Course Notes
Class Activities:
- Forum
- Image Checkin
- Class Chat
- Given Individual Assignment
Assessment Methods:
- Continuous Assement Test
- Mid Term Exam
- Final Exam
Academic Year 2025-2026
Course Code: LTHM
Credits: 15
Period: 4 Months
Pre-requisite: None
Level: 6
Lecturer: Immaculate MUKASE
- Teacher: Yves mumararungu