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Description

This Cash Management & Cost Control course is the best way for you to gain deep insight and knowledge of this topic. You will learn from industry experts and obtain an accredited certificate after completing the course. Enrol now for a limited-time discounted price.

Like all the courses of One Education, this course is designed with the utmost attention and thorough research. All the topics are broken down into easy to understand bite-sized modules that help our learners to understand each lesson very easily.

We don’t just provide courses at One Education; we provide a rich learning experience. After purchasing a course from One Education, you get complete 1-year access with tutor support. 

Our expert instructors are always available to answer all your questions and make your learning experience exquisite.

After completing the Cash Management & Cost Control, you will instantly get an e-certificate that will help you get jobs in the relevant field and will enrich your CV.

If you want to learn about this topic and achieve certifications, you should consider this course from One Education.

There are no hidden fees or exam charges. We are very upfront and clear about all the costs of the course.

Will I receive a certificate of completion?

Upon successful completion, you will qualify for an IAO & CPD-accredited certificate, which is available in the form of a PDF Certificate for £9 and a Hard Copy Certificate for £15.

Why study this course

Whether you’re an existing practitioner or aspiring professional, this course will enhance your expertise and boost your CV with key skills and a certificate attesting to your knowledge.

The Cash Management & Cost Control is open to all, with no formal entry requirements. All you need is a passion for learning, a good understanding of the English language, numeracy and IT, and to be over the age of 16.

Course Curriculum

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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