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Section-1.Introduction & Fundamentals to hospitality cost control
Introduction and Fundamental Terms
Fundamental terms - Perishable Non Perishable cost, Inventory Terms
Qualities of Good Cost Controller
Section-2. Process of Hospitality Food Cost Control Process
Cost Control Process and Controls related to Purchasing
How to estimate Kitchen food Order Process Simplified
How to Setup Store PAR for to identify re-order levels
Basic Receiving Process Controls
Basic Store Process controls
Section-3. Hospitality Food Production Controls and Related Tests for cost control
Production Controls
Recipe Card & Controls
Buffet Costing and Menu Pricing
Section-4. Hospitality Cost Control - Useful Spot Tests and Checks
Butcher test
Bar Spot Checks and Recipe Testing
Production Control Via Menu Engineering
Slow and Non Moving Inventory
Section-5. Cost Monitoring via reports and Checklist
Daily & Monthly Food Cost Reports
Menu Engineering Reports
Cost Control Checklist
Resouces and Templated you need to use in cost control function
Templates used in course to be uploaded as resource