Hotel Management - F&B Cost Control & Audit Process

Introduction 3 lectures 21:09 Introduction & Fundamentals Introduction & Fundamentals Fundamental terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Qualities of cost control process Qualities of cost control process Introduction 3 lectures 21:09 Introduction & Fundamentals Introduction & Fundamentals Fundamental terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Qualities of cost control process Qualities of cost control process Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Introduction & Fundamentals Fundamental terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Fundamental terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Fundamental terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Fundamental terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Fundamental terms - Perishable / Non Perishable cost, Inventory Terms Qualities of cost control process Qualities of cost control process Qualities of cost control process Qualities of cost control process Qualities of cost control process Qualities of cost control process Qualities of cost control process Qualities of cost control process Qualities of cost control process Qualities of cost control process Hotel Management - Cost Control Process 5 lectures 36:31 Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Fundamentals of Store process controls. Fundamentals of Store process controls. Basic Receiving Process and controls Basic Receiving Process and controls Hotel Management - Cost Control Process 5 lectures 36:31 Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Fundamentals of Store process controls. Fundamentals of Store process controls. Basic Receiving Process and controls Basic Receiving Process and controls Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Cost Control Process and Controls related to Purchasing Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Fundamental Process to estimate Kitchen food Order Process Simplified Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Establish Store Par Levels and Top Considerations Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Fundamentals of Store process controls. Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Basic Receiving Process and controls Control Control - Major Type of Tests and Standard setting processes 5 lectures 34:56 Production Controls and Tests Production Controls and Tests Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Butcher & Yield Test Butcher & Yield Test Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Control Control - Major Type of Tests and Standard setting processes 5 lectures 34:56 Production Controls and Tests Production Controls and Tests Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Butcher & Yield Test Butcher & Yield Test Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Production Controls and Tests Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Calculating Recipe and prepare recipe cards Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Buffet Costing and Menu Price Setting Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Butcher & Yield Test Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Bar Spot Checks and Recipe Tests Controlling and Monitoring Aspects 6 lectures 33:29 Production Cost Control Via Menu Engineering Reports Production Cost Control Via Menu Engineering Reports Slow & Non Moving Inventory Controls Slow & Non Moving Inventory Controls Daily & Monthly Cost Reports Daily & Monthly Cost Reports Menu Engineering Reports Menu Engineering Reports Cost Control Final Checklist Cost Control Final Checklist Bonus Lecture Bonus Lecture Controlling and Monitoring Aspects