Build strong financial discipline by mastering cash management and cost control techniques. Learn how businesses track expenses, manage cash flow, reduce unnecessary costs, and maintain financial stability for sustainable growth.
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1 Year Access 
Intermediate
17 Students 
5 hours, 52 minutes 
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Cash Management & Cost Control is a comprehensive course designed for hospitality professionals to master Cash Flow, Budget Control, and Financial Planning. It focuses on Working Capital, Liquidity Management, and Expense Tracking to ensure strong financial performance. Learners gain practical skills in Cost Reduction, Cost Analysis, and Variance Control for Profit Optimization in real-world operations.
The curriculum covers Finance and Cash Management for Hospitality, including fundamental concepts and financial modeling. It explores Cost Control Process, Production Control, and systematic monitoring through reports and checklists. Students develop expertise in Expense Tracking, Budget Control, and Cost Analysis while strengthening Variance Control techniques for efficient financial decision-making and operational success.
This module focuses on How to Analyse & Maximize Restaurant Profits through Revenue Analysis, Menu Engineering Reports, and advanced Cost Analysis & Management. Learners enhance Financial Planning and Liquidity Management skills, enabling better Working Capital utilization. The course emphasizes Profit Optimization, Cash Flow improvement, and strategic Cost Reduction for sustainable hospitality business growth.
Learners complete an assignment designed to evaluate their understanding of the course content. The assignment is reviewed by qualified tutors who provide personalised feedback, allowing learners to demonstrate their applied knowledge and skills.
After completing the Cash Management & Cost Control course assessment, you will be eligible to receive a CPD-accredited certificate worth £9 from One Education to demonstrate your achievement.
The certificate is also available as a printed hard copy delivered by post for £15.
Why Study This Cash Management & Cost Control Course? Effective cash management and cost control are essential for maintaining financial stability, improving profitability, and ensuring organisations use their resources efficiently without unnecessary waste or overspending.
Studying this course develops skills in budgeting, cash flow monitoring, and cost analysis. It strengthens financial decision-making and analytical abilities, enabling professionals to manage expenses effectively and support sustainable business performance.
The Cash Management & Cost Control Course has a total study time of 5 hours, 52 minutes. Learners can complete the programme at a flexible, self-paced schedule, allowing them to develop essential knowledge of cash flow management, budgeting, and cost control techniques in a way that fits comfortably around their availability and learning needs.
The Cash Management & Cost Control course requirements are suitable for learners interested in financial oversight, budgeting, and expense optimisation. Applicants should have basic numeracy skills, an understanding of business operations, and strong attention to detail. Access to an internet-enabled device is required for flexible, self-paced online learning.
It includes cash flow management, budgeting, cost reduction strategies, and financial planning basics.
It is ideal for finance professionals, business owners, accountants, and managers handling budgets.
Basic accounting knowledge is helpful, but beginners can also join.
You’ll learn budgeting, cost analysis, cash flow tracking, and financial decision-making.
It is typically offered online, in classrooms, or through self-paced modules.
It helps improve financial efficiency, reduce unnecessary costs, and better manage business cash flow.
| Finance and Cash management for Hospitality | |||
| Section 01: Fundamental and understanding concepts | |||
| Introduction and Basis of Projections | 00:05:00 | ||
| Making future plans and potential revenue generating activities | 00:06:00 | ||
| Operational Plans that need to be looked at | 00:06:00 | ||
| Cost management Practices at hotel and ABC system | 00:07:00 | ||
| Other Matters before practical excercise | 00:05:00 | ||
| Section 02: Financial Model and Working on Fianacial model | |||
| Room Revenue Budget Template | 00:05:00 | ||
| F&B Revenue Budgeting Template | 00:10:00 | ||
| banquet and Other operating Depts | 00:10:00 | ||
| Headcount Budget | 00:11:00 | ||
| Payrol and Other Cost Budgeting | 00:12:00 | ||
| Other hotel operational Expenses | 00:10:00 | ||
| Cash Budgeting Excercise | 00:11:00 | ||
| Assignment | |||
| Assignment -Finance and Cash management for Hospitality | 00:00:00 | ||
| Cost Control Process and Management | |||
| Section 01: Introduction & Fundamentals | |||
| Introduction and Fundamental Terms | 00:09:00 | ||
| Fundamental terms – Perishable / Non Perishable cost, Inventory Terms | 00:05:00 | ||
| Qualities of Good Cost Controller | 00:07:00 | ||
| Section 02: Cost Control process | |||
| Cost Control Process and Controls related to Purchasing | 00:10:00 | ||
| How to estimate Kitchen food Order Process Simplified | 00:06:00 | ||
| How to Setup Store PAR for to identify re-order levels | 00:06:00 | ||
| Basic Receiving Process Controls | 00:07:00 | ||
| Basic Store Process controls | 00:08:00 | ||
| Section 03: Production Control and Tests | |||
| Production Controls | 00:05:00 | ||
| Recipe Card & Controls | 00:08:00 | ||
| Buffet Costing and Menu Pricing | 00:08:00 | ||
| Section 04: Test and Checks in Cost Control | |||
| Butcher test | 00:09:00 | ||
| Bar Spot Checks and Recipe Testing | 00:06:00 | ||
| Production Control Via Menu Engineering | 00:08:00 | ||
| Slow and Non Moving Inventory | 00:03:00 | ||
| Section 05: Monitoring via reports and Checklist | |||
| Daily & Monthly Food Cost Reports | 00:11:00 | ||
| Menu Engineering Reports | 00:09:00 | ||
| Cost Control Checklist | 00:03:00 | ||
| Assignment | |||
| Assignment -Cost Control Process and Management | 00:00:00 | ||
| How to Analyse & Maximize Restaurant Profits | |||
| Section 01: Introduction | |||
| Introduction | 00:01:00 | ||
| Introduction to F&B Operations | 00:14:00 | ||
| Restaurant Positioning & Designing Concepts | 00:19:00 | ||
| Menu Engineering Concepts Explained | 00:11:00 | ||
| Section 02: Restaurant revenue Analysis | |||
| Cover & Revenue Analysis | 00:19:00 | ||
| Section 03: Menu Engineering Report | |||
| Menu Engineering Report | 00:12:00 | ||
| Menu Engineering Example | 00:08:00 | ||
| Strategic Actions based on menu engineering report | 00:13:00 | ||
| Section 04: Cost Analysis & Management | |||
| Understanding and Analysing F&B Cost | 00:13:00 | ||
| Cost Analysis and Management (Video from our Live Workshop) | 00:16:00 | ||
| Assignment | |||
| Assignment -How to Analyse & Maximize Restaurant Profits | 00:00:00 | ||
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