Hotel Management - F&B Cost Control & Audit Process

Hotel Management - F&B Cost Control & Audit Process

Professional food service managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs.

F&B costs are the second-largest cost after Labour costs for most hotels. F&B cost control is usually considered as the chef's responsibility and many hotels do not have dedicated staff helping chefs with managing cost control functions.

The job of Hotel Cost controllers includes but not limited to

• PAR Setting process for general inventory

• Butcher Test / Yield Tests

• Bar Spot Checks

• Calculate daily and monthly cost.

• identify if costs is too high, why the cost is high and how do hotels can control the cost.

• Various other control aspects related to hotel cost controls

In this hotel management cost control course, you will learn the fundamental processes by which the above tasks are performed.

you will be introduced to templates, processes and methods of performing all cost control related tasks.

This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how costs for hotels is managed.

F&B Cost Control processes, Cost Auditing and checking, butcher / yield Kitchen test, menu engineering, bar spot checks

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What you will learn

• Cost Control Functions
• Setting up Store PAR
• Kitchen Yield Test Fundamentals

Rating: 4.2

Level: All Levels

Duration: 2 hours

Instructor: Hotel Management School Your learning Partner