Basics of calculation in the restaurant business

Umyanova Saule Zhumageldievna, Master's degree, senior lecturer. 1. MOOC characteristics 1.1 Purpose of the study: The purpose of studying the discipline is to form knowledge, skills and abilities in the field of calculating products and services in the restaurant business, in order to ensure the rational use of resources. Instructors analyze technological processes, draw up costing maps, calculate and compare prices for finished products and semi-finished products, draw conclusions about their effectiveness. 1.2 Study objectives: 1) Provide theoretical knowledge about the principles, methods and technologies of food storage and processing, as well as the basics of organization and management in the restaurant business. 2) To teach how to apply in practice methods of calculation, quality control, cost calculation and pricing of catering products. 3) To develop professional skills in analyzing, planning and optimizing production processes in order to increase the efficiency and competitiveness of the enterprise. 1.3 Learning outcomes: Аpplies methods of calculating products and services in the restaurant business, uses the skills of analyzing technological processes and compiling calculation maps to calculate and compare prices, and also evaluates the efficiency of resource consumption. Prerequisites. Hospitality Economy 2. Post-requests. Accounting and auditing in the restaurant and hotel business 3. Number of academic credits/duration of MOOCs - 5 4. Course difficulty level: Beginner, Intermediate and Advanced