Hotel Management - F&B Cost Control & Audit Process
- Offered byUDEMY
Hotel Management - F&B Cost Control & Audit Process at UDEMY Overview
Duration | 2 hours |
Total fee | ₹389 |
Mode of learning | Online |
Credential | Certificate |
- Overview
- Highlights
- Course Details
- Curriculum
- Entry Requirements
Hotel Management - F&B Cost Control & Audit Process at UDEMY Highlights
- Earn a certificate of completion from Udemy
- Learn from 10 downloadable resources and 2 articles
- Get full lifetime access of the course material
- Comes with 30 days money back guarantee
Hotel Management - F&B Cost Control & Audit Process at UDEMY Course details
- For Hotel Management Staff
- For Hotel Finance Staff
- For Chef and F&B Staff
- For Hotel Operation Staff
- Cost Control Functions
- Setting up Store PAR
- Kitchen Yield Test Fundamentals
- Cost Control Reporting
- Hotel Cost controls
- Professional food service managers are faced with a wide array of challenges on a daily basis
- Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business
- F&B costs are the second-largest cost after Labour costs for most hotels
- F&B cost control is usually considered as the chef's responsibility and many hotels do not have dedicated staff helping chefs with managing cost control functions
- In this hotel management cost control course, you will learn the fundamental processes by which the above tasks are performed
- You will be introduced to templates, processes and methods of performing all cost control related tasks
Hotel Management - F&B Cost Control & Audit Process at UDEMY Curriculum
Introduction
Introduction & Fundamentals
Fundamental terms - Perishable / Non Perishable cost, Inventory Terms
Qualities of cost control process
Resource Materials used in the course
Hotel Management - Cost Control Process
Cost Control Process and Controls related to Purchasing
Fundamental Process to estimate Kitchen food Order Process Simplified
Establish Store Par Levels and Top Considerations
Fundamentals of Store process controls
Basic Receiving Process and controls
Control control - Major type of tests and standard setting processes
Production Controls and Tests
Calculating Recipe and prepare recipe cards
Buffet Costing and Menu Price Setting
Butcher & Yield Test
Bar Spot Checks and Recipe Tests
Controlling and Monitoring aspects
Production Cost Control Via Menu Engineering Reports
Slow & Non Moving Inventory Controls
Daily & Monthly Cost Reports
Menu Engineering Reports
Cost Control Final Checklist
Hotel Management - F&B Cost Control & Audit Process at UDEMY Entry Requirements
- Prerequisite: Basic Understanding of hotel functions
- Not mentioned
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