Hotel Management – Food & Beverage and General Cost Control
Cost Control processes, Cost Auditing and checking process, butcher / yield test, menu engineering, bar spot checks
Hotel management - Cost Control process
How to setup par
Purchasing controls
various spot check and analytical checks to identify problems
control control reporting
potential cost control reports
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
– PAR Setting process for general inventory
– How to Calculate kitchen food orders
– Butcher Test / Yield Tests
– Bar Spot Checks
– Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
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