Planning and Control for Food and Beverage Operations – ICM UK

Learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide.


3 to 6 Months

Study Mode

Blended Learning

What is Included?

  • Study plans with flexibility of time and space.
  • Globally recognized and verifiable Certificates and qualifications.
  • Premium subscription to GPDP Learning Resources worth US$250.
  • Premium subscription of Typsy–Australia worth US$96. (Video Training Courses)
  • Premium subscription to Internships & Placements Program to build your resume, and prepare for job interviews, with our AI-based video interviewing platform to land the job you want.
  • Lifetime membership of COTHM Community of Hospitality Students & Professionals.
  • Lifetime access to Online Events Portal to attend webinars and talks by industry experts
  • Career Pathway & Education pathway counseling


Am I eligible for this progamme?

This course is most suited to individuals who are at least 16 years old, have a high school education.

English Proficiency

Candidates who do not have English as a first language will have to demonstrate competence in reading, writing, and listening skills in English.

About this Course​

Learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This course includes information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New website exhibits make this a cutting-edge resource for food and beverage professionals.

Education Path

After successful completion of this professional qualification any of below certification path:

  • Continues to gain more Hospitality Certifications
  • Continue with Hospitality Specializations
  • Continue with  Hospitality Fundamentals Program
  • Continue with Hospitality Management Diploma

Career Path

Getting certified gives you the skills needed to prepare you for the wide-open world of hospitality. Once you have graduated, you can take several paths to apply your degree.

  • Food and Beverage Management
  • Rooms Division Management
  • Marketing Management
  • Destination Management
  • Human Resources
  • Resort Management
  • Club Management
  • Travel and Tourism Management

This certification can help you grow faster in your existing career as well can open new career opportunity  in the following industry  sectors:

  • Hotels
  • Motels
  • Restaurants
  • Fast Food Chains
  • Café
  • Catering Companies
  • Event Management Companies
  • Travel & Tour Operators
  • Airlines
  • Clubs
  • Cruise Ships


Proctor Required: No
Number of Examinations:
Number of Questions per Course: 200
Time Allowed per Course: 240 minutes
Passing Score: 70%

  • A moc exam is provided before the candidate appears in the final examination
  • A one week notice is required to schedule the final examination
  • All examination are held invigilated by COTHM administration

Awarding Body

Upon successful completion, the candidate will be awarded with:

  • Certification by ICM UK (An Ofqual Regulated Awarding Body.



Chapter 1: The Challenge of Food and Beverage Operations

1. Travel and Tourism: The Umbrella Industry
a. The Hospitality Segment
2. Overview of Hotel Organization
a. The Food and Beverage Department
3. Commercial and Noncommercial Food Services
a. Important Similarities
b. Important Differences
4. Overview of Food Service Management
a. The Operating Control Cycle
b. The Management System
c. The Management Process
d. Integrating the Process
5. Employee Turnover: A Common Problem
6. Managing a Multi-Unit Restaurant
a. Multi-Unit Restaurant Organization Structure
7. The Increasing Role of Technology

Chapter 2: The Control Function

1. Management Resources and Objectives
2. The Manager in the Management Process
3. The Control Process
a. Establish Standards
b. Measure Actual Operating Results
c. Compare Actual Results with Standards
d. Take Corrective Action
e. Evaluate Corrective Action
f. Food Service Operations Control
4. Considerations in Designing Control Systems
5. Responsibilities for Control
6. Control in Multi-Unit Operations

Chapter 3: The Menu: The Foundation for Control

1. Food Service Control Points
2. The Menu’s Influence
3. Menu Planning
a. Marketing and the Menu
b. Theme and Atmosphere
c. Menu Planning Strategies
d. Building the Menu
e. Dining Trends
f. Menu Design
g. Menu Changes
4. Calculating Menu Selling Prices
a. Subjective Pricing Methods
b. Objective Pricing Methods
c. Important Pricing Considerations
5. Evaluating the Menu
a. Defining Profitability
b. Defining Popularity
c. Evaluating Menu Items
d. Improving the Menu
6. Menu Planning in Multi-Unit Organizations
7. Menus and Technology
a. Menu Planning and Technology
b. Menu Design and Technology
c. Menu Production and Technology
d. Menu Engineering and Technology

Chapter 4: Operations Budgeting and Cost-Volume-Profit Analysis

1. The Budget Process: An Overview
a. Budgeting in Multi-Unit Operations
b. Budget Reforecasting
2. Three Steps of Budget Development
a. Step 1: Calculate Projected Revenue Levels
b. Step 2: Determine Profit Requirements
c. Step 3: Calculate Projected Expense Levels
3. Budget Development: An Example
a. Step 1: Calculate Projected Revenue Levels
b. Step 2: Determine Profit Requirements
c. Step 3: Calculate Projected Expense Levels
4. The Operating Budget as a Control Tool
a. Technology and Budget Development
5. Cost-Volume-Profit Analysis
a. CVP Assumptions and Limitations
b. The Basic CVP Equation
c. CVP Example: The Lumberjack Café
d. CVP Example: The Plantation Grill

Chapter 5: Determining Food and Beverage Standards

1. Standard Recipes
a. Developing Standard Recipes
b. Sources of Recipes
2. Standard Purchase Specifications
3. Standard Yields
a. Determining Standard Yield
b. Cost per Servable Pound
c. The Cost Factor
d. Adjusting Standard Recipe Yields
4. Standard Portion Sizes
5. Standard Portion Costs
a. Calculating Standard Menu Item Costs
b. Calculating Standard Portion Cost: Beverage
c. Special Standard Cost Tools for Beverage Control
6. Recipe Management Software
a. Ingredient File
b. Standard Recipe File
c. Menu Item File
d. Precost and Postcost Analysis
7. Standard Food Costs
a. Calculating Standard Costs per Meal
8. Standard Beverage Costs
a. Computerized Standard Beverage Cost Calculations
9. Use of Standard Costs in Multi-Unit Operations

Chapter 6: Purchasing and Receiving Controls

1. Purchasing Objectives and Procedures
2. Purchasing Responsibilities
3. Selecting Suppliers
4. Purchasing the Proper Quality
5. Purchasing the Proper Quantities
a. Perishable Products
b. Non-Perishable Products
6. The Purchase Order System
a. Technology and Purchasing Systems
7. Security Concerns in Purchasing
8. Reducing the Cost of the Purchasing Function
9. Purchasing in Multi-Unit Organizations
10. Receiving Controls
a. Receiving Personnel
b. Receiving Procedures
c. Request-for-Credit Memos
d. Marking Procedures
e. Security Concerns in Receiving
f. Technology and Receiving Systems

Chapter 7: Storing and Issuing Controls

1. Storing Control: General Procedures
a. Inventory Control Policy
b. Separating Directs from Stores
c. Defining Storage Areas
2. Security Concerns in Storage Areas
a. Limit Access
b. Lock Storage Areas
c. Minimize Behind-Bar Storage
d. Control Storeroom Keys
3. Maintaining Quality During Storage
a. Rotate Products
b. Ensure a Properly Controlled Environment
c. Implement Effective Sanitation Practices
d. Ensure Proper Storage
4. Inventory Control Procedures
a. Inventory Turnover
b. Inventory Recordkeeping Systems
c. Physical Inventory System
d. Perpetual Inventory System
5. Technology and Inventory Management
a. Inventory Management Information
b. Technology and Inventory Counting
6. Special Beverage Inventory Concerns
a. Behind-Bar Inventory Costs
7. Issuing Control: General Procedures
a. Issuing Procedures
b. The Food Issue Requisition Process
c. Computer-Generated Issue Quantities
8. The Beverage Issue Requisition Process
a. Establishing Bar Par Inventory Levels
b. Beverage Issuing Steps
c. Bottle Marking
d. Additional Beverage Control Concerns

Chapter 8: Production and Serving Controls

1. Production Planning
a. Forecasting Production Requirements
b. Formulating Production Plans
c. Production Planning and Food Purchasing
d. Production Planning: Convenience Foods
e. Special Beverage Production Planning Requirements
2. Production Control
a. Quality Requirements
b. Maintaining Standards
c. Production Cost Control Procedures
d. Special Beverage Cost Control Procedures
3. Food Serving and Service
a. The Server and the Guest
b. Server Responsibilities
c. Service Control Factors
4. Technology and Service
a. POS Technology
b. Order Entry Devices
c. POS Printers
d. Managing Guest Accounts
e. Other Automated Service Applications
5. Automated Beverage Control Systems
a. Order Entry Devices
b. Delivery Networks
c. Dispensing Units
d. Management Considerations

Chapter 9: Calculating Actual Food and Beverage Costs

1. Actual Food and Beverage Costs: Monthly Calculations
a. Actual Cost of Sales: The Basic Calculation
b. Sources of Information for Basic Cost of Sales
c. Calculating Inventory Value
d. Adjustments to Basic Cost of Sales
e. Sample Calculations
2. Actual Food Costs: Daily Calculations
a. Components of Daily Food Costs
b. Sources of Actual Daily Food Cost Information
c. Calculating Actual Daily Food Costs
3. Actual Beverage Costs: Daily Calculations
a. Principles for Calculating Actual Daily Beverage Costs
b. Procedures for Calculating Daily Beverage Costs: Manual System
c. Bartender Performance Review
4. Technology and Actual Product Cost Calculations

Chapter 10: Control: Analysis, Corrective Action, and Evaluation

1. Analyzing: Comparing Standards with Actual Results
a. The Comparison Process
b. Comparison Process Questions
c. Managing Variances
d. Potential Profits
e. Identifying the Problem
2. Taking Corrective Action
a. Assigning Responsibility
3. Evaluating the Effectiveness of Corrective Actions
4. Technology and Analysis, Corrective Action, and Evaluation

Chapter 11: Revenue Control

1. Revenue and Guest Check Control
a. Manual Guest Check Systems
b. Automated Guest Check Systems
2. Collecting Revenue from Guests
a. Server Banking System
b. Cashier Banking System
c. Revenue Reports
3. Assessing Standard Revenue: Beverage Operations
a. Managing Beverage Revenue: Manual Systems
b. Managing Beverage Revenue: Automated Systems

Chapter 12: Preventing Theft of Revenue

1. Theft by Bartenders
a. Theft by Misuse of Revenue Management Equipment
b. Theft by Misuse of Beverage Products
c. Preventing Theft Through Shopper Services
2. Theft by Cashiers
3. Theft by Food and Beverage Servers and Other Staff
4. Theft by Guests
5. Employee Theft from Guests
6. Control of Cash After Collection
a. Preventing Theft of Bank Deposit Funds
b. Preventing Theft when Bills Are Paid
c. Preventing Bookkeeper and Accountant Theft
d. Employing Other Revenue Control Tactics

Chapter 13: Labor Cost Control

1. Managing Human Resources
a. Basic Staffing Tools
b. Recruitment and Selection Procedures
c. Employee Orientation Procedures
d. The Training Process
e. Employee Supervision
f. Employee Performance Evaluation
2. Factors Affecting Work Performance and Productivity
3. Work Simplification and Labor Cost Control
a. Increasing Productivity
4. Labor Control and Employees
a. Employee Motivation
b. Increasing Interest in Work
c. Controlling Turnover
5. Human Resources and Multi-Unit Management
a. Area Manager Responsibilities

Chapter 14: Implementing Labor Cost Controls

1. Establishing Labor Standard Measurements
2. Determining Productivity Rates
3. Constructing a Staffing Guide
a. Fixed Versus Variable Labor
b. Staffing Guides and Budgets
4. The Staffing Guide as a Scheduling Tool
5. The Staffing Guide as a Control Tool
a. Variance Analysis
b. Comparing Actual Labor Costs to Budgeted Labor Costs
c. Planning Corrective Action
6. Employee Scheduling in Multi-Unit Operations
7. Automated Labor and Payroll Information Systems
a. Other Labor Control Applications
b. Payroll Register File

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