10316134Cost Control
Course Information
Description
Being successful in the culinary business involves analyzing costs related to products and services unique to the industry. Identify the components of cost control and revenue management, such as purchasing, receiving, inventory management, production, and waste. Learn about service and portion controls, labor costs, forecasting, scheduling, cash management, and revenue security.
Total Credits
3
Course Competencies
  1. Identify the components of cost control and revenue management within the culinary industry
    Criteria
    Outline the organization, structure and functional areas in various hospitality organizations
    Relate the functions of menu planning, purchasing, food production and service to areas within a hospitality organization
    Relate food and beverage controls, and management to areas within a hospitality organization

  2. Describe strategies of cost control related to purchasing, receiving, storage, production and waste

  3. Analyze service and portion controls in relationship to profit/increased revenue

  4. Analyze beverage cost controls

  5. Calculate various scenarios of labor costs

  6. Compare forecasting models and tools

  7. Evaluate scheduling practices

  8. Perform inventory and pricing calculations

  9. Examine successful strategies for cash management and revenue security

This Outline is under development.