Service Description

Take a deep dive into Hospitality Cost Control and understand the processes and complexities of a Hotel Cost Control Process and achieve your organizational financial goals. Program Outline : 1.Overview of cost control and its impact in the hotel environment 2.Sales vs Cost – Being able to understand the difference between sales and costs 3.Terminology and definitions used in cost management and control 4.Practical lesson in identifying sales, cost and other cost parameters in a profit and loss statement 5.Cost control techniques 6.The cost control process in the hotel 7.Introduction to Menu costing, main recipes, sub recipes and production 8.Cost board and calculating food and beverage cost 9.Practical application in computing the cost board for a typical hotel 10.Menu engineering and menu planning 11.Practical lesson in menu engineering and menu planning 12.Introduction to cost volume profit and breakeven in a typical restaurant 13.Practical application of determining the breakeven in a typical restaurant Learning Outcomes : 1.Overview of cost and its impact in the hotel environment 2.Recognising revenue and overhead departments and its associated costs 3.Be able to understand the terms and definitions associated with costs 4.Interpreting the Profit and Loss statement and recognising the cost categories 5.Calculating, cost of sales %, contribution %, Profit and Loss before tax and other relevant statistics for a typical restaurant 6.The methodologies generally used to control costs 7.Food and Beverage cost control 8.Menu planning and menu engineering