Course Curriculum
Introduction & Fundamentals | |||
Introduction and Fundamental Terms | 00:09:00 | ||
Fundamental terms – Perishable / Non Perishable cost, Inventory Terms | 00:05:00 | ||
Qualities of Good Cost Controller | 00:07:00 | ||
Cost Control process | |||
Cost Control Process and Controls related to Purchasing | 00:10:00 | ||
How to estimate Kitchen food Order Process Simplified | 00:06:00 | ||
How to Setup Store PAR for to identify re-order levels | 00:06:00 | ||
Basic Receiving Process Controls | 00:07:00 | ||
Basic Store Process controls | 00:08:00 | ||
Production Control and Tests | |||
Production Controls | 00:05:00 | ||
Recipe Card & Controls | 00:08:00 | ||
Buffet Costing and Menu Pricing | 00:08:00 | ||
Test and Checks in Cost Control | |||
Butcher test | 00:09:00 | ||
Bar Spot Checks and Recipe Testing | 00:06:00 | ||
Production Control Via Menu Engineering | 00:08:00 | ||
Slow and Non Moving Inventory | 00:03:00 | ||
Monitoring via reports and Checklist | |||
Daily & Monthly Food Cost Reports | 00:11:00 | ||
Menu Engineering Reports | 00:09:00 | ||
Cost Control Checklist | 00:03:00 | ||
Assignment | |||
Assignment – Cost Control Process and Management | 00:00:00 |
Review