HMT 215 Food Costing and Control

ND2 levelComputing & ICT16 topics

HMT 215 covers 16 topics. StudyPath paces them into daily study sessions that finish before your exam date, with practice questions and worked answers for each one.

Study HMT 215 on StudyPath

Free for every student. No card.

Course outline

The topics this course covers, in teaching order.

Nature of cost
Food cost concepts and control methods
Food, labour and overhead costing
Return on capital and sales mix
Weights, measures and conversions
Food costing sheets
Meal pricing methods
Table d’hote and a la carte pricing
Pricing policy and cost-benefit analysis
Breakeven analysis and margin of safety
Banquet costing
Meat costing and yield analysis
Ordering, receiving and stock valuation
Portion control methods
Gross profit and operating statements
Staff feeding and food cost percentage

A sample from this course

One topic, as StudyPath teaches it.

Nature of cost

The nature of cost in food costing and control deals with how costs are classified, measured and used in decision‑making. Mastering the distinctions between direct/indirect, fixed/variable, and period/production costs is essential for accurate cost calculation, pricing, and profitability analysis in the food industry.

What you get for HMT 215

Every topic above, split into sessions and dated against your exam.
Practice questions per session, with answers that explain themselves.
Offline reading — the whole course is a few hundred KB on your phone.
An AI tutor that answers questions using this course's own material.

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