Master Hotel F&B Cost Control: From Budgeting to Auditing

What you will learn:

Hotel F&B Cost Control Strategies
PAR Stock Level Management
Kitchen Yield Test Procedures
Comprehensive Cost Reporting Techniques
Effective Hotel Cost Control Processes
Menu Engineering for Profit Maximization
Inventory Management Best Practices
Waste Reduction Strategies
Budgeting and Forecasting Methods
Financial Reporting and Analysis

Description

Are you struggling to keep food and beverage costs under control in your hotel? This comprehensive course provides the essential tools and techniques you need to master hotel F&B cost management, from initial budgeting to thorough auditing. Learn how to optimize purchasing, implement effective inventory control, and accurately calculate costs. We'll cover crucial aspects like PAR stock levels, butcher tests, yield analysis, menu engineering, and bar spot checks, equipping you to identify and address cost inefficiencies. This course goes beyond theory; you'll work with practical templates, methods, and processes, making it easy to apply your new knowledge immediately. Whether you're a hotel cost controller, finance professional, or department head, this course empowers you to confidently navigate the complexities of hotel F&B cost control, maximizing profitability and efficiency.

This course is perfect for hotel cost controllers, finance staff, department heads, and anyone seeking to improve their hotel’s financial performance. This course is not just for chefs; it equips everyone involved in the F&B process with valuable cost-control strategies. The course features detailed case studies, practical exercises and downloadable templates to reinforce your learning and ensure you can immediately apply your new skills.

You will learn to:

Establish and maintain optimal PAR stock levels.
Conduct thorough butcher and yield tests to minimize food waste.
Perform accurate bar spot checks to prevent losses.
Analyze daily and monthly costs and identify areas for improvement.
Implement effective cost control strategies to reduce expenses.
Utilize menu engineering for better pricing and profitability.
Generate comprehensive cost control reports for informed decision-making.

Enroll now and transform your hotel's financial performance!

Curriculum

Introduction to Hotel F&B Cost Control

This introductory section lays the groundwork for understanding F&B cost control. The "Introduction & Fundamentals" lecture provides an overview of the course and key concepts. "Fundamental terms - Perishable / Non-Perishable cost, Inventory Terms" clarifies essential terminology. "Qualities of cost control process" discusses the characteristics of an effective cost control system, and "Resource Materials used in the course" provides a guide to the materials that will be used throughout the training.

Hotel F&B Cost Control Processes and Purchasing

This section delves into the core processes of F&B cost control. The "Cost Control Process and Controls related to Purchasing" lecture focuses on purchasing strategies. "Fundamental Process to estimate Kitchen food Order Process Simplified" teaches an efficient method for kitchen ordering. "Establish Store Par Levels and Top Considerations" covers setting and managing PAR stock levels. "Fundamentals of Store process controls" explains essential store control practices, and "Basic Receiving Process and controls" details efficient receiving procedures.

Advanced Cost Control Tests and Standards

This section covers advanced cost control techniques. "Production Controls and Tests" outlines various production control methods. "Calculating Recipe and prepare recipe cards" teaches recipe costing and card creation. "Buffet Costing and Menu Price Setting" focuses on optimizing buffet pricing. "Butcher & Yield Test" demonstrates how to perform yield tests, and "Bar Spot Checks and Recipe Tests" covers bar controls and recipe testing.

Monitoring, Reporting, and Optimization

This final section focuses on monitoring and reporting for continuous improvement. "Production Cost Control Via Menu Engineering Reports" teaches utilizing reports for cost optimization. "Slow & Non Moving Inventory Controls" addresses managing slow-moving inventory. "Daily & Monthly Cost Reports" focuses on creating and interpreting financial reports. "Menu Engineering Reports" shows how to analyze menu engineering reports, and "Cost Control Final Checklist" provides a comprehensive checklist for effective cost control. The bonus lecture provides additional tips and insights.