Gain the skills and credentials to kickstart a successful career and learn from the experts with this step-by-step training course. This Cost Control and Management Training has been specially designed to help learners gain a good command of Cost Control and Management Training, providing them with a solid foundation of knowledge to become a qualified professional.
Through this Cost Control and Management Training, you will gain both practical and theoretical understanding of Cost Control and Management Training that will increase your employability in this field, help you stand out from the competition and boost your earning potential in no time.
Not only that, but this training includes up-to-date knowledge and techniques that will ensure you have the most in-demand skills to rise to the top of the industry. This qualification is fully accredited, broken down into several manageable modules, ideal for aspiring professionals.
|Introduction & Fundamentals|
|Introduction and Fundamental Terms||00:09:00|
|Fundamental terms – Perishable / Non Perishable cost, Inventory Terms||00:05:00|
|Qualities of Good Cost Controller||00:07:00|
|Cost Control process|
|Cost Control Process and Controls related to Purchasing||00:10:00|
|How to estimate Kitchen food Order Process Simplified||00:06:00|
|How to Setup Store PAR for to identify re-order levels||00:06:00|
|Basic Receiving Process Controls||00:07:00|
|Basic Store Process controls||00:08:00|
|Production Control and Tests|
|Recipe Card & Controls||00:08:00|
|Buffet Costing and Menu Pricing||00:08:00|
|Test and Checks in Cost Control|
|Bar Spot Checks and Recipe Testing||00:06:00|
|Production Control Via Menu Engineering||00:08:00|
|Medical Jargon and Terminology||00:25:00|
|Monitoring via reports and Checklist|
|Daily & Monthly Food Cost Reports||00:11:00|
|Menu Engineering Reports||00:09:00|
|Cost Control Checklist||00:03:00|