EXTENDED OFFER ENDS INOverview
Cost Control Process and Management Course is yet another “Teacher’s Choice” course from Teachers Training for a complete understanding of the fundamental topics. You are also entitled to exclusive tutor support and a professional CPD-accredited certificate in addition to the special discounted price for a limited time. Just like all our courses, this Cost Control Process and Management Course and its curriculum have also been designed by expert teachers so that teachers of tomorrow can learn from the best and equip themselves with all the necessary skills.
Consisting of several modules, the course teaches you everything you need to succeed in this profession.
The course can be studied part-time. You can become accredited within 05 Hours studying at your own pace. Your qualification will be recognised and can be checked for validity on our dedicated website.
Why Choose Teachers Training
Some of our website features are:
- This is a dedicated website for teaching
- 24/7 tutor support
- Interactive Content
- Affordable price
- Courses accredited by the UK's top awarding bodies
- 100% online
- Flexible deadline
Entry Requirements
No formal entry requirements. You need to have:
- Passion for learning
- A good understanding of the English language
- Be motivated and hard-working
- Over the age of 16.
Certification
CPD Certification from The Teachers Training
After you have successfully completed your assignment, you will be qualified to apply for a CPD Certification from The Teachers Training. The PDF certificate can be downloaded after you have completed your course.
- You can get your digital certificate (PDF) for £3.99 only
- Hard copy certificates are also available, and you can get one for only £8.99
The certificate will add significant weight to your CV and will give you a competitive advantage when applying for jobs.
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 | ||
COURSE REVIEWS
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