Hotel Management - Master Cost Control Function
Butcher Test, Yeild Test, Food Cost Reports, Store, issue and purchasing controls
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
Hotel management professional with over 12 years of experience in finance and hotel operations.
StartCost Control Process and Controls related to Purchasing (10:08)
StartHow to estimate Kitchen food Order Process Simplified (5:42)
StartHow to Setup Store PAR for to identify re-order levels (6:08)
StartBasic Receiving Process Controls (6:34)
StartBasic Store Process controls (7:57)
StartAll Templates Used in the course for download and practice
Frequently Asked Questions
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