Enrolled: 14 students
Duration: 3 Hours
Lectures: 18
Video: 3 Hours
Level: Intermediate


cost control

Hotel cost control procedures are an integral part of Hospitality management aimed towards managing hotels’ F&B and other general costs. Hotel F&B costs usually are the second largest cost after labor costs. In this course, we will be learning various cost control techniques that help hotels to manage their food and beverage costs and hence profitability.

Cost Control Procedures is a phased process starting from establishing cost standards, recording and measuring against those standards, and recommending corrective action plans to adjust costs. The scope of such procedures includes a complete hotel operation cycle starting from planning to purchase F&B items, ordering, receiving & storing consumption, and waste management.

This online course  “Hotel Management – F&B and General cost control process” aims to teach learners fundamentals of all cost control techniques with the help of examples, control templates that can be used readily for applying such techniques.

In this course on hotel food and beverage cost control, we will learn

  • Hospitality Cost control process and scope. What is covered in the cost control scope and skills required to carry out the process?

  • Techniques of cost control in hospitality – Cost at each step of hotel operation can be controlled by monitoring techniques and processes. We will go through a few of the important and most used ones to give you an idea.

  • PAR (Standard) setting – PAR levels is a very important tool in hospitality cost control process as it serves as the standard to control inventory at the store, kitchens, Bars and reduce which in turn help to ensure sufficient availability of the material when needed and reduce wastage by reducing additional inventory.

Some of the very common Hospitality cost control techniques

– How to Calculate kitchen food orders: Estimating how much material you need for the next 3-5 days is very tricky and needs an understanding of demand and cost components.

– Butcher Test / Yield Tests: Butcher test is an important technique to learn as this test is used for controlling food costs in hotels. This single test is used for determining, standard recipe costs, measuring if suppliers are delivering the right products and monitor costs in case of need to identify cost variances.

– Bar Spot Checks: Similar to Butcher test and yield test Bar spot checks are used for controlling beverage inventories.

– 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 the cost for hotels is managed.

What you’ll learn

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

Are there any course requirements or prerequisites?

basic understanding of hotel operations

Who this course is for:

  • Hotel Cost controllers
  • Hotel Operations Managers
  • Food and Beverage department executives
  • Hotel Finance Staff
  • Hotel Owners


The course is taught by Manish Gupta CFO of a large company in myanmar (Check about the company here)

Other courses taught by Mr Manish are

Learn how to analyse and maximize Restaurant Profitability

Fundamentals of Hotel Revenue Management

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Introduction to the food and beverage cost control and Fundamentals

Lecture-1.Introduction and Fundamental Terms for cost control functions
Lecture-2.Fundamental terms – Perishable Non Perishable cost, Inventory Terms
Lecture-3.Qualities of Good Cost Controller

Food and Beverage Cost Control Process

Lecture-4.Cost Control Process and Controls related to Purchasing
Lecture-5.How to estimate Kitchen food Order Process Simplified
Lecture-6.How to Setup Store PAR for to identify re-order levels
Lecture-7.Basic Receiving Process Controls
Lecture-8.Basic Store Process controls

Food and Beverage Production Controls & Tests

Lecture-9.Production Controls
Lecture-10.Recipe Card & Controls
Lecture-11.Buffet Costing and Menu Pricing

Test and Checks in Food and beverage Cost Control

Lecture-12.Butcher test
Lecture-13.Bar Spot Checks and Recipe Testing
Lecture-14.Production Control Via Menu Engineering
Lecture-15.Slow and Non Moving Inventory

Monitoring via reports and Checklist

Lecture-16.Daily & Monthly Food Cost Reports
Lecture-17.Menu Engineering Reports
Lecture-18.Cost Control Checklist

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Food and Beverage and General Cost Control skills you need to master now
$100 $15