Hotel Management - F&B Cost Control & Audit Process
3.9 (29 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
80 students enrolled

Hotel Management - F&B Cost Control & Audit Process

F&B Cost Control processes, Cost Auditing and checking, butcher / yield Kitchen test, menu engineering, bar spot checks
3.9 (29 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
80 students enrolled
Last updated 5/2020
English
English [Auto]
Current price: $51.99 Original price: $74.99 Discount: 31% off
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This course includes
  • 2 hours on-demand video
  • 2 articles
  • 9 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Cost Control Functions
  • Setting up Store PAR
  • Kitchen Yield Test Fundamentals
  • Cost Control Reporting
  • Hotel Cost controls
Requirements
  • Basic Understanding of hotel functions
Description

F&B Cost are second largest cost after Labour cost for most of hotels. F&B cost control is usually considered as chef's responsibility and many hotels does not have dedicated staff helping chefs with managing cost control functions.

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 cost are too high, why 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 above tasks are performed.

you will be introduced with templates, process 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 cost for hotels are managed.

Who this course is for:
  • Hotel Management Staff
  • Hotel Finance Staff
  • Chef and F&B Staff
  • Hotel Operation Staff
Course content
Expand all 20 lectures 02:06:42
+ Introduction
4 lectures 21:13

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

Preview 09:18

In this video we will learn more about cost control specific terms such as perishable items, non-perishable items etc

Preview 05:07
Qualities of cost control process
06:43
Resource Materials used in the course
00:05
+ Hotel Management - Cost Control Process
5 lectures 36:29

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

Cost Control Process and Controls related to Purchasing
10:08

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.

Fundamental Process to estimate Kitchen food Order Process Simplified
05:42
Establish Store Par Levels and Top Considerations
06:08

Actual control would again depend on company process / policies and physical attributes

Fundamentals of Store process controls.
07:57

This video we will take fundamentals receiving controls. Actual control differs based on location, process, geography and company policies.

Basic Receiving Process and controls
06:34
+ Control Control - Major Type of Tests and Standard setting processes
5 lectures 34:54
Production Controls and Tests
04:48
Calculating Recipe and prepare recipe cards
08:15
Buffet Costing and Menu Price Setting
07:45
Butcher & Yield Test
08:32
Bar Spot Checks and Recipe Tests
05:34
+ Controlling and Monitoring Aspects
6 lectures 34:06
Production Cost Control Via Menu Engineering Reports
07:50
Slow & Non Moving Inventory Controls
02:33
Daily & Monthly Cost Reports
10:34
Menu Engineering Reports
09:24
Cost Control Final Checklist
03:06
BONUS LECTURE
00:39