Introduction and Fundamental Terms | Hotel Management School

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Hotel Management - Master Cost Control Function

Introduction and Fundamentals

Introduction and Fundamental Terms (9:18)
Fundamental terms - Perishable / Non Perishable cost, Inventory Terms (5:07)
Qualities of Good Cost Controller (6:42)

Cost Control Process

Cost Control Process and Controls related to Purchasing (10:08)
How to estimate Kitchen food Order Process Simplified (5:42)
How to Setup Store PAR for to identify re-order levels (6:08)
Basic Receiving Process Controls (6:34)
Basic Store Process controls (7:57)
All Templates Used in the course for download and practice

Production Controls and Tests

Production Control (4:48)
Recipe Card & Controls (8:14)
Buffet Costing and Menu Pricing (7:45)

Test and Checks in Cost Control

Butcher Test (8:32)
Bar Spot Checks and Recipe Testing (5:34)
Production Control Via Menu Engineering (7:50)
Slow and Non Moving Inventory (2:33)

Monitoring via reports and Checklist

Daily & Monthly Food Cost Reports (10:34)
Menu Engineering Reports (9:24)
Cost Control Checklist (3:06)

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Introduction and Fundamental Terms

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