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

3.80 (66 reviews)
Udemy
platform
English
language
Management
category
267
students
2 hours
content
Mar 2021
last update
$44.99
regular price

What you will learn

Cost Control Functions

Setting up Store PAR

Kitchen Yield Test Fundamentals

Cost Control Reporting

Hotel Cost controls

Description

Professional food service managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs.

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

The 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 costs is too high, why the 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 the above tasks are performed.

you will be introduced to templates, processes 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 costs for hotels is managed.

Content

Introduction

Introduction & Fundamentals
Fundamental terms - Perishable / Non Perishable cost, Inventory Terms
Qualities of cost control process

Hotel Management - Cost Control Process

Cost Control Process and Controls related to Purchasing
Fundamental Process to estimate Kitchen food Order Process Simplified
Establish Store Par Levels and Top Considerations
Fundamentals of Store process controls.
Basic Receiving Process and controls

Control Control - Major Type of Tests and Standard setting processes

Production Controls and Tests
Calculating Recipe and prepare recipe cards
Buffet Costing and Menu Price Setting
Butcher & Yield Test
Bar Spot Checks and Recipe Tests

Controlling and Monitoring Aspects

Production Cost Control Via Menu Engineering Reports
Slow & Non Moving Inventory Controls
Daily & Monthly Cost Reports
Menu Engineering Reports
Cost Control Final Checklist
BONUS LECTURE

Screenshots

Hotel Management - F&B Cost Control & Audit Process - Screenshot_01Hotel Management - F&B Cost Control & Audit Process - Screenshot_02Hotel Management - F&B Cost Control & Audit Process - Screenshot_03Hotel Management - F&B Cost Control & Audit Process - Screenshot_04

Reviews

Medha
May 18, 2023
even though i finished my course i still dint receive my certificate, please suggest what you can do from your side? .
Obiefuna
February 25, 2021
Yes it was. However the voice modulation can be better and the English subtitling should be improved on. Great aid to my job.
Joshua
September 23, 2020
this course is very informative and gives you the tools you need to learn to get your food cost under control
Allysa
September 7, 2020
Great course with well explained and easy to understand concepts. The templates provided were helpful as well.
Oliver
May 20, 2020
audio is horrible.... voice is unclear....transition is very untimely.... no excel files were given (all are very important) for us learners to be able to understand more the idea and computations...... i will still be waiting for the excel files that i had requested and you said to upload soon,,, i hope soon is reachable...... i will be trying other courses, as soon i received my requested files which i also paid.

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Related Topics

2502894
udemy ID
8/10/2019
course created date
10/1/2019
course indexed date
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course submited by