Hotel Management - Food & Beverage and General Cost Control
- Offered byUDEMY
Hotel Management - Food & Beverage and General Cost Control at UDEMY Overview
Duration | 2 hours |
Total fee | ₹389 |
Mode of learning | Online |
Credential | Certificate |
Hotel Management - Food & Beverage and General Cost Control at UDEMY Highlights
- Earn a certificate of completion from Udemy
- Learn from 11 downloadable resources and 2 articles
- Get full lifetime access of the course material
- Comes with 30 days money back guarantee
Hotel Management - Food & Beverage and General Cost Control at UDEMY Course details
- For Hotel Cost controllers
- For Hotel Operations Managers
- For Food and Beverage department executives
- For Hotel Finance Staff
- For Hotel Owners
- Hotel management - Cost Control process
- How to setup par
- Purchasing controls
- Various spot check and analytical checks to identify problems
- Control control reporting
- Potential cost control reports
- 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
Hotel Management - Food & Beverage and General Cost Control at UDEMY Curriculum
Introduction and Fundamentals
Introduction and Fundamentals terms
Fundamental terms - Perishable / Non Perishable cost, Inventory Terms
Qualities of Good Cost Controller
All Downloadable Resources
Cost Control Process
Cost Control Process and Controls related to Purchasing
How to estimate Kitchen food Order Process Simplified
How to Setup Store PAR for to identify re-order levels
Basic Receiving Process Controls
Basic Store Process controls
Production Controls and tests
Production Controls
Recipe Card & Controls
Buffet Costing and Menu Pricing
Tests and Check in Cost Control
Butcher test
Bar Spot Checks and Recipe Testing
Production Control Via Menu Engineering
Slow and Non Moving Inventory
Monitoring via reports and Checklist
Daily & Monthly Food Cost Reports
Menu Engineering Reports
Cost Control Checklist