Online Hotel Management Courses and Training
Food and Beverage and General Cost Control skills you need to master now
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Course sections

Section 1
Introduction to the food and beverage cost control and Fundamentals
1
Lecture-1.Introduction and Fundamental Terms for cost control functions
2
Lecture-2.Fundamental terms – Perishable Non Perishable cost, Inventory Terms
3
Lecture-3.Qualities of Good Cost Controller
Section 2
Food and Beverage Cost Control Process
1
Lecture-4.Cost Control Process and Controls related to Purchasing
2
Lecture-5.How to estimate Kitchen food Order Process Simplified
3
Lecture-6.How to Setup Store PAR for to identify re-order levels
4
Lecture-7.Basic Receiving Process Controls
5
Lecture-8.Basic Store Process controls
Section 3
Food and Beverage Production Controls & Tests
1
Lecture-9.Production Controls
2
Lecture-10.Recipe Card & Controls
3
Lecture-11.Buffet Costing and Menu Pricing
Section 4
Test and Checks in Food and beverage Cost Control
1
Lecture-12.Butcher test
2
Lecture-13.Bar Spot Checks and Recipe Testing
3
Lecture-14.Production Control Via Menu Engineering
4
Lecture-15.Slow and Non Moving Inventory
Section 5
Monitoring via reports and Checklist
1
Lecture-16.Daily & Monthly Food Cost Reports
2
Lecture-17.Menu Engineering Reports
3
Lecture-18.Cost Control Checklist

Introduction to the food and beverage cost control and Fundamentals

Lecture-1.Introduction and Fundamental Terms for cost control functions