Hotel Management - F&B Cost Control & Audit Process

Name: Hotel Management - F&B Cost Control & Audit Process
Rating: 4.1 (99 reviews)

F&B Cost Control processes, Cost Auditing and checking, butcher / yield Kitchen test, menu engineering, bar spot checks

Created byHotel Management School Your learning Partner, TA eHMS

Last updated 3/2021

English

English [Auto],

What you'll learn

Cost Control Functions
Setting up Store PAR
Kitchen Yield Test Fundamentals
Cost Control Reporting
Hotel Cost controls

Course content

4 sections • 20 lectures • 2h 6m total length

Introduction & Fundamentals9:18
We will learn about basic terms used in hotel management & cost control process. We will also look at basic concepts of sales, sales control & cost concepts
Fundamental terms - Perishable / Non Perishable cost, Inventory Terms5:07
In this video we will learn more about cost control specific terms such as perishable items, non-perishable items etc
Qualities of cost control process6:43
Define standard stock levels and reorder points based on daily usage, forecast demand, and storage costs, and analyze break-even to guide cost control and auditing in hotel F&B.
Resource Materials used in the course0:05

Cost Control Process and Controls related to Purchasing10:08
After Overall process of cost control, we will go into slightly deeper into purchasing control process, We will have separate course on detailing purchasing aspects
Fundamental Process to estimate Kitchen food Order Process Simplified5:42
We will learn with assuming an example of restaurant having limited menu. This example will help to understand process involved in complicated operations. Complicated hotel operations may need some intelligent systems.
Establish Store Par Levels and Top Considerations6:08
Set store par levels from the past six months' consumption, account for lead time, and determine minimum stock, reorder level, and maximum level.
Fundamentals of Store process controls.7:57
Actual control would again depend on company process / policies and physical attributes
Basic Receiving Process and controls6:34
This video we will take fundamentals receiving controls. Actual control differs based on location, process, geography and company policies.

Production Controls and Tests4:48
Learn to apply production controls by establishing standard portion sizes and recipes, then compute portion costs to set selling prices while accounting for wastage and loss.
Calculating Recipe and prepare recipe cards8:15
Buffet Costing and Menu Price Setting7:45
Butcher & Yield Test8:32
Learn how to conduct a butcher yield test to measure beef type, grade, weight, and usable yield, and use monthly audits to optimize portion costs and supplier terms.
Bar Spot Checks and Recipe Tests5:34

Production Cost Control Via Menu Engineering Reports7:50
Apply menu engineering reports to control production costs and forecast demand using popularity index. Use audits to monitor inventory, cost variances, spoilage, and high-cost items.
Slow & Non Moving Inventory Controls2:33
Daily & Monthly Cost Reports10:34
Develop daily and monthly F&B cost reports by estimating budgets and comparing potential and actual costs, while accounting for complimentary items, inventory, kitchen transfers, and variances.
Menu Engineering Reports9:24
Cost Control Final Checklist3:06
Understand fixed and standard vs actual costs in hotel F&B, and learn a practical monthly audit checklist that covers invoices, inventory, portion control, and price accuracy.
BONUS LECTURE0:39

Requirements

Basic Understanding of hotel functions

Description

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. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs.

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.

The job of Hotel Cost controllers includes but not limited to

PAR Setting process for general inventory
Butcher Test / Yield Tests
Bar Spot Checks
Calculate daily and monthly cost.
identify if costs is too high, why the cost is high and how do hotels can control the cost.
Various other control aspects related to hotel cost controls

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.

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

Who this course is for:

Hotel Management Staff
Hotel Finance Staff
Chef and F&B Staff
Hotel Operation Staff

Hotel Management - F&B Cost Control & Audit Process

What you'll learn

Explore related topics

Course content

Introduction4 lectures • 21min

Hotel Management - Cost Control Process5 lectures • 36min

Control Control - Major Type of Tests and Standard setting processes5 lectures • 35min

Controlling and Monitoring Aspects6 lectures • 34min

Requirements

Description

Who this course is for: