Cost Control Process and Management

Description

This comprehensive course on Cost Control Process and Management will deepen your understanding on this topic.

After successful completion of this course you can acquire the required skills in this sector. This Cost Control Process and Management comes with accredited certification, which will enhance your CV and make you worthy in the job market.

So enrol in this course today to fast track your career ladder.

You may have to take a quiz or a written test online during or after the course. After successfully completing the course, you will be eligible for the certificate.

There is no experience or previous qualifications required for enrolment on this Cost Control Process and Management. It is available to all students, of all academic backgrounds.

Our Cost Control Process and Management is fully compatible with PC's, Mac's, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible with tablets and smartphones so you can access your course on Wi-Fi, 3G or 4G.

There is no time limit for completing this course, it can be studied in your own time at your own pace.

Having these various qualifications will increase the value in your CV and open you up to multiple sectors such as Business & Management, Admin, Accountancy & Finance, Secretarial & PA, Teaching & Mentoring etc.

5 sections • 18 lectures • 02:08:00 total length

•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 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 Controls: 00:05:00

•Recipe Card & Controls: 00:08:00

•Buffet Costing and Menu Pricing: 00:08:00

•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

•Daily & Monthly Food Cost Reports: 00:11:00

•Menu Engineering Reports: 00:09:00

•Cost Control Checklist: 00:03:00