This Cost Control Process and Management Course are designed for hotel cost controllers, finance staff, department heads to be able to understand how costs for hotels are managed.
In this course, you will deepen your understanding of the PAR setting process for general inventory, key techniques to calculate kitchen food order, techniques of butcher test, techniques of bar spot check and much more.
Cost control process and management are one of the most crucial tasks in the hospitality industry. By the end of this course, you will gain fundamental knowledge of cost management in the hospitality industry. The course also comes with an accredited certification which will help you stand out in the job market.
Why People Love And Enrol The Cost Control Process and Management Course From One Education
- Eligibility for an IAO & CPD-accredited certificate on successful completion of Cost Control Process and Management Course
- Learning materials of our Cost Control Process and Management course contains engaging voiceover and visual elements for your comfort
- Freedom to study at your own pace
- 24/7 access to the Cost Control Process and Management course materials for 12 months
- Full Tutor support on weekdays (Monday – Friday)
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
- Video lessons
- Online study materials
Will I receive a certificate of completion?
Upon successful completion, you will qualify for the UK and internationally-recognised certification and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and 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 an accredited qualification attesting to your knowledge.
The Cost Control Process and Management 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.
|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|
|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|
|Production Control and Tests|
|Recipe Card & Controls||00:08:00|
|Buffet Costing and Menu Pricing||00:08:00|
|Test and Checks in Cost Control|
|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|
|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 -Cost Control Process and Management||00:00:00|
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