Hotel Management - Food & Beverage and General Cost Control
3.6 (24 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.
78 students enrolled

Hotel Management - Food & Beverage and General Cost Control

Cost Control processes, Cost Auditing and checking process, butcher / yield test, menu engineering, bar spot checks
3.6 (24 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.
78 students enrolled
Created by Manish Gupta
Last updated 12/2019
English
English [Auto]
Current price: $35.99 Original price: $59.99 Discount: 40% off
1 day left at this price!
30-Day Money-Back Guarantee
This course includes
  • 2 hours on-demand video
  • 2 articles
  • 11 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • 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
Requirements
  • basic understanding of hotel operations
Description

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.

Who this course is for:
  • Hotel Cost controllers
  • Hotel Operations Managers
  • Food and Beverage department executives
  • Hotel Finance Staff
  • Hotel Owners
Course content
Expand all 20 lectures 02:07:08
+ Cost Control Process
5 lectures 36:29
Cost Control Process and Controls related to Purchasing
10:08
How to estimate Kitchen food Order Process Simplified
05:42
How to Setup Store PAR for to identify re-order levels
06:08
Basic Receiving Process Controls
06:34
Basic Store Process controls
07:57
+ Production Controls and Tests
3 lectures 20:48
Production Controls
04:48
Recipe Card & Controls
08:15
Buffet Costing and Menu Pricing
07:45
+ Test and Checks in Cost Control
4 lectures 24:29
Butcher test
08:32
Bar Spot Checks and Recipe Testing
05:34
Production Control Via Menu Engineering
07:50
Slow and Non Moving Inventory
02:33
+ Monitoring via reports and Checklist
3 lectures 23:04
Daily & Monthly Food Cost Reports
10:34
Menu Engineering Reports
09:24
Cost Control Checklist
03:06