Subject: ICT In Hospitality
1. Topic-
Food Costing
 
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.
 

This Lesson Plan is available at (www.teacherjet.com)