|
Subject: ICT In Hospitality |
|
1. Topic-
|
|
2. Content-
|
This presentation is based on employing the useful strategy of the
above-mentioned topic. Partnered with the use information technology,
food-service establishments can determine what costs should be applied
to menu items in order to create competition in the market and a profit
to the business. |
|
|
3. Goals: Aims/Outcomes-
|
1.Participants should be able to understand the definition and concept
behind 'Food Costing'.
2.Participants should be able to apply simple calculations in their
foodservice establishment, in order to be able to compare to industry
averages.
3.At the end of the presentation, participants should have enough
knowledge to look at their establishment and implement ways to cut
losses, increase the profit margin and how to keep their food cost
below 35%. |
|
|
4. Objectives-
|
1.Engage participants in a simple case study and determine whether
through calculations the business is successful and provide recommendations
2.Ensuring members are all on the same wave length through class participation.
3.Participants should be well versed with the main formulas and calculations
by the end of the session. |
|
|
5. Materials and Aids-
|
PowerPoint slides, video presentation, simulations using appropriate
software (ASI), writing material, projector and computer. |
|
|
6. Procedures/Methods-
|
A. Introduction-
1.Lesson will be planned around the idea that each individual is
treated as an owner of a food-service establishment.
2.Introduction to key terms and components in regards to simple formulas
that can be readily tailored to their businesses.
3.Ensuring that participants use formulas correctly to identify areas
that need corrective action. It also further reflects the value to
the customer, food quality and managerial skill.
|
|
|
B. Development-
As the lecturer I will be using constructivism teaching whereby
they can relate the lesson to their present day business.
|
|
|
C. Practice-
Participants will work in small groups to do food cost evaluation
as well as a set of recommendations for a mock establishment. |
|
|
D. Independent Practice-
1.Get attendees to do a simple report on their business after applying
their newly learned methods of food costing (2 weeks - 1 month). They
should also state how it has impacted their business.
2.Participants should be able to create a list of 2 or 3 strategies
that can be used readily at their establishment to better help lower
their food costs.
3.Attendees should have a historical report that they can compare
with the new measures and see how effective they are/or how they can
continue to improve. |
|
|
E. Accommodations (Differentiated Instruction)-
1.Examples of the calculations can be broken down using a whiteboard
so that everyone understands.
2.Peer tutoring/ creating work buddies to help each other out.
3.Providing an efficient video clip and websites that cover the basics
so that all the members comprehend easily. |
|
|
F. Checking for understanding-
1.There will be questioning during the presentation to ensure members
are clear on the presented topic
2.Discussion will be another mode for understanding, where participants
can bounce ideas off one another.
3.A reflection report will be done by participants no later than a
week from the presentation to gauge how effectively the topic was
covered. |
|
|
G. Closure-
1.At the end of the presentation there will be the activity of the
mock business for analyzing.
2.There will be a wrapping up via the repetition of the main points
as well as a reminder of the next presentation. |
|
|
7. Evaluation-
|
1.Each business owner should attempt to create a portfolio in order
to show the effects of applying food costing to their establishments.
2.A small multiple choice questionnaire will be handed out to see
how much the the participants have garnered from the entire presentation. |
|
|