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Master Food & Beverage Cost Control for Hotels

Learn Cost Control function in hospitality, Menu Engineering, Yield Test, Recipe Making and Checklist

Created by Manish Gupta, Last Updated 18-Nov-2019, Language:English

Description

In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.

in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.

we will learn various

- PAR Setting process for general inventory

- How to Calculate kitchen food orders

- Butcher Test / Yield Tests

- Bar Spot Checks

- Various other control aspects related to hotel cost controls

This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.

Who this course is for:

  • Hotel Cost controllers
  • Hotel Operations Managers
  • Food and Beverage department executives
  • Hotel Finance Staff
  • Hotel Owners

Requirements

  • Basic Understanding of Hotel Operations

What Will I Get ?

  • Basic Cost Control Principals
  • Able to calculate Recipe Cost
  • Understand Yield Test, butcher test
  • How to place kitchen orders
  • Hotel Food Cost Analysis
  • Par Setting for Store and Kitchen

Course Content

  • Introduction and Fundamentals 4 Lectures 00:31:16

    • Introduction to Course and Fundamental Terms

      Preview
      00:09:18

    • Introduction to Basic Terms Part 2

      00:05:07

    • What are the qualities of a good cost controller

      Preview
      00:06:43

    • Cost Control Process, Steps and Purchasing controls

      00:10:08
  • Control Steps and Process 4 Lectures 00:26:21

    • How to Estimate Raw Material based on estimate business

      00:05:42

    • How to Setup PAR level for stores

      00:06:08

    • Basic Controls for receiving goods

      00:06:34

    • Basic Controls while storing the F&B items

      00:07:57
  • Kitchen Controls and Testings 5 Lectures 00:34:53

    • Basic Production Control Framwork

      00:04:48

    • Recipe Card and Controls

      00:08:14

    • Buffet Costing and Menu pricing Process

      00:07:45

    • Butcher Test to ensure correct yeild

      00:08:32

    • Bar Spot Checks and Recipe Testing

      00:05:34
  • Reports used in Cost Controlling Process 5 Lectures 00:33:27

    • Menu Engineering Report and Cost Control measures

      00:07:50

    • Slow Moving Reports

      00:02:33

    • Daily / Weekly / Monthly Cost Reports

      00:10:34

    • Menu Engineering Report

      00:09:24

    • Cost Control Checklist

      00:03:06

Manish Gupta

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