Duration: 100 hours 

A four week full time program that gives the student a real- world perspective on the world of hospitality cost control. This introductory course includes tips, checklists, industry lists and “do’s and don’ts” and useful ideas for managing the profit of the business through effective cost control.

Text:
Planning & Control of Food & Beverage Operations
Jack D. Ninemeier
 American Hotel and Lodging Educational Institute

  
The Control Function
Establishing standards for production, establishing measurements, comparing variances, takeing corrective actions and evaluating results.

Determining Food & Beverage Standards
Standard recipes, standard yields, standard portion sizes, recipe software and standard costs.

Budgeting and Profit Analysis
Single vs. multi-unit operations, reforecasting and cost-volume-profit analysis.

Menus as the Base of Control
Control points, selling prices, evaluating from internal and guest perspectives and menu engineering reports.

Purchasing & Receiving
Cross interests in job descriptions, keeping the door closed, selecting suppliers, purchasing for quality and quantity, purchasing for multi-unit businesses, documentation required.

Storing & Issuing
General procedures, security of goods, maintaining quality in storage, inventory methods, requisition methods and issue procedures.

Production and Service Controls
Proper volume forecasting for covers, labour and foodstuffs, service personnel access, technology and its influence.

Revenue Controls, Theft & Losses, Labour Cost Controls
Record keeping and cheque controls, inventory access and spot controls, scheduling to production demands on a weekly basis.

Upon successful completion of the exams, you will earn a Certificate from the American Hotel and Lodging Educational Institute.