Cost Control Process and Management

Cost Control Process and Management

1 STUDENTS ENROLLED

Overview

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)

Course Design

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-recognized professional qualification 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.

Course Curriculum

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
Production Controls 00:05:00
Recipe Card & Controls 00:08:00
Buffet Costing and Menu Pricing 00:08:00
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
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
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