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Cash Management & Cost Control
Cash Management & Cost Control
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Intermediate
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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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