ONLINE LEARNING MODULE IN

FOOD AND BEVERAGE COST CONTROL

For the 2nd year Hospitality Management students

(week 13)

INTRODUCTION
This module is solely for the 2nd year BSHM students on MPCF-LC with HMPE 3 (Food and
Beverages Cost Control) and will be used solely to accomplished the remaining lessons from
the Semi-finals week 13 only.

The topics will include Beverage Purchasing Control to cover its functions in the hospitality
industry planning and to help the students to think critically in identifying potential risks in
hospitality operations. The course content is all included as per the syllabus for HMPE 3.

During your learning, this module will include tasks, activities, and summative tests to cover all
the topics on the said duration. This is a practical, holistic and outcome-based approach of
learning.

REQUIREMENTS OF THE COURSE

In this course, the student is expected to:

1. Complete each module in the given time frame, or in the event that the student does not
have the medium such as the internet, the student must inform the instructor ahead of
time.
2. Answer all the tasks, activities and performance tasks.

TOPIC I COURSE CONTENT WEEK: 13

I. BEVERAGE PURCHASING CONTROL

a. Control Process and Purchasing
b. Alcoholic Beverages
c. Non- Alcoholic Beverages
d. Beverage Purchasing

Time Frame: 1-2 days only

One hour each day.

MATERIALS TO BE PRROVIDED:
 PDF Book
 Links for the activity

Welcome aboard, future Hoteliers! Always wear a smile and never forget Hospitality!

As the future hoteliers, cruise liners and front liners, it is very important that you learn how to
plan not for the best but also for the worst. As part of the Food and Beverage cost control, it is
very essential that you know how to
This module will further motivate you to become a very responsible and active hospitality
student and hoteliers in the future.

Kindly comply with the timeframe as you have received this module.

Specifically, after working on this module you are expected to:

1. List and describe the three principal classifications of beverages.

2. Identify classifications of beers and distinguish between them and identify color
classifications of wines.
3.Outline the processes for brewing beer and fermenting alcoholic beverages.
4.Explain the purpose of the distillation process.
5.Explain the difference between call brands and pouring brands.
6.List the primary purposes for establishing beverage purchasing controls.
7.Identify the principal factors one must consider before establishing quality standards for
beverages.
8.Identify eight principal factors used to establish quantity standards for beverages.

Let’s begin…

(A PowerPoint presentation for week 13 will also be provided. The student shall refer to the
presentation)

I. Activity 1 – BEVERAGE PURCHASING CONTROL

1. What are the three classifications of alcoholic beverages?

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2. What are the two-broad classification of beers, and how they differ from one another?
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3. Explain the importance of assigning responsibility for beverage purchasing.

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4. How do liquors differ from other spirits?

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Activity 2 – Illustrate and Explain the Beverage Purchasing Control.

To properly use the Beverage Purchasing Control Management, you need to understand
the responsibility of a purchaser or cost controller: (refer to your hand outs or you can use the
image below)

Choose at least one of the figures and do the following:

1. Briefly explain responsibility of beverage purchasing.

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 2. Give the three primary purposes of beverage purchasing control.

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SUMMATIVE TEST. Essay format.

1. In a paragraph form, explain the importance of the importance of beverage purchaser or

controller.

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PERFORMANCE TASK.

Instructions. This is incorporating the learning you acquired specifically in BEVERAGE

PURCHASING CONTROL.

1. List and explain the principal factors used to establish quantity standards for beverage
purchases.

2. Illustrate/create a design of your Beverage Storage Facility and Beverage Code

numbers. You can see the sample in Figure 14.4 and Figure 14.5 of your PDF book.
 Reference:

1. PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS

Paul R. Dittmer