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.
Introduction and Fundamentals
Introduction to Course and Fundamental Terms
Introduction to Basic Terms Part 2
What are the qualities of a good cost controller
Cost Control Process, Steps and Purchasing controls
Control Steps and Process
How to Estimate Raw Material based on estimate business
How to Setup PAR level for stores
Basic Controls for receiving goods
Basic Controls while storing the F&B items
Kitchen Controls and Testings
Basic Production Control Framwork
Recipe Card and Controls
Buffet Costing and Menu pricing Process
Butcher Test to ensure correct yeild
Bar Spot Checks and Recipe Testing
Reports used in Cost Controlling Process
Menu Engineering Report and Cost Control measures
Slow Moving Reports
Daily / Weekly / Monthly Cost Reports
Menu Engineering Report
Cost Control Checklist
