Preview Hotel Cost Control Principles Applied to F&B Operations

Section-1.Introduction & Fundamentals to hospitality cost control

Introduction and Fundamental Terms

Fundamental terms - Perishable Non Perishable cost, Inventory Terms

Qualities of Good Cost Controller

Section-2. Process of Hospitality Food 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

Section-3. Hospitality Food Production Controls and Related Tests for cost control

Production Controls

Recipe Card & Controls

Buffet Costing and Menu Pricing

Section-4. Hospitality Cost Control - Useful Spot Tests and Checks

Butcher test

Bar Spot Checks and Recipe Testing

Production Control Via Menu Engineering

Slow and Non Moving Inventory

Section-5. Cost Monitoring via reports and Checklist

Daily & Monthly Food Cost Reports

Menu Engineering Reports

Cost Control Checklist

Resouces and Templated you need to use in cost control function

Templates used in course to be uploaded as resource