1305 Retail courses in Cardiff delivered On Demand

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Overview 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. 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

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Product Overview: Information Management Training Course Are you seeking to excel in the dynamic and competitive restaurant industry? Welcome to our comprehensive Information Management Training course designed to equip you with the essential knowledge and skills required to thrive in this fast-paced environment. Whether you're a seasoned professional or new to the industry, this course is crafted to enhance your understanding of crucial aspects vital for success. Module 1: Introduction to the Restaurant Industry In Module 1, participants will gain a foundational understanding of the restaurant industry, including its history, trends, and key players. Exploring the diverse landscape of restaurants, this module sets the stage for a comprehensive journey through various facets of restaurant management. Module 2: Menu Planning and Development Module 2 delves into the intricacies of menu planning and development, a cornerstone of restaurant success. Participants will learn how to design menus that cater to customer preferences, maximize profitability, and align with the restaurant's concept and vision. Module 3: Restaurant Operations and Service Standards Efficient restaurant operations and impeccable service standards are indispensable for customer satisfaction and business sustainability. In this module, participants will discover strategies for streamlining operations, maintaining service excellence, and upholding industry best practices. Module 4: Financial Management Understanding financial management is crucial for the prosperity of any restaurant venture. Module 4 equips participants with the knowledge and tools needed to manage finances effectively, covering topics such as budgeting, cost control, revenue management, and financial analysis. Module 5: Marketing and Promotion In Module 5, participants will explore the fundamentals of restaurant marketing and promotion. From crafting compelling marketing strategies to leveraging digital channels and fostering customer loyalty, this module equips participants with techniques to attract and retain customers in a competitive market. Module 6: Staff Management and Training Effective staff management and training are essential for fostering a positive work culture and delivering exceptional customer experiences. Module 6 provides insights into recruiting, training, motivating, and retaining talented staff, ensuring the smooth functioning of restaurant operations. Module 7: Documents Control Module 7 emphasizes the importance of meticulous document control in ensuring regulatory compliance, risk management, and operational efficiency. Participants will learn how to maintain accurate records, implement effective documentation systems, and navigate legal and regulatory requirements.   Each module combines theoretical knowledge with practical insights and case studies, enabling participants to apply concepts directly to real-world scenarios. Whether you aim to advance your career or enhance your restaurant's performance, our Information Management Training course equips you with the tools and expertise needed to thrive in the dynamic restaurant industry. Join us today and embark on a journey towards professional excellence and business success! Course Curriculum Module 1_ Introduction to the Restaurant Industry Introduction to the Restaurant Industry 00:00 Module 2_ Menu Planning and Development Menu Planning and Development 00:00 Module 3_ Restaurant Operations and Service Standards Restaurant Operations and Service Standards 00:00 Module 4_ Financial Management Financial Management 00:00 Module 5_ Marketing and Promotion Marketing and Promotion 00:00 Module 6_ Staff Management and Training Staff Management and Training 00:00 Module 7_ Human Resources Management Human Resources Management 00:00

Mistakes will happen and the key is how you handle the situation when a mistake happen. Discover eight tips for working through service mistakes and ten customer service mistakes you can avoid. Understand the five service mistakes organizations should avoid. Learning Objectives Apply eight tips for working through service mistakes, Implement ten service mistakes you can avoid in order to keep customers loyal Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Peak job performance and maintaining a positive attitude starts with having a suitable service disposition and strong interpersonal skills. Maintaining a positive attitude takes work-focusing on what's right, looking for solutions to problems instead of complaining, and having a positive 'expectancy' that things will improve. Discover how to stay involved and healthy coping mechanisms that help keep us physically and mentally healthy. Discover why Integrity and honesty are the foundations of trust, the root of service. Apply strategies for cultivating exceptional customer service character every day. Learning Objectives Describe suitability requirements for being an effective service provider, Explain the personal benefits of maintaining a positive attitude, Apply 17 tools for maintaining a positive, professional attitude Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Respect is a feeling of admiration or positive regard for someone or something. Respect isn't just tolerating others. Understand why respect is much easier to lose than it is to gain and why it is important to ten ways to show every customer the same courtesy, no matter how difficult he or she may be behaving. Learning Objectives Applying correct service attitude in a customer service facing role mirror the company culture. In this course, your employees will learn how to handle this in best way. Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Sales force automation is an information system used to integrate and manage all sales, service, and marketing functions. Understand the key functions and benefits to sales and service providers. We will show you how to overcome complaints of time consumption and the benefits to managers and marketing. Learning Objectives Describe sales force automation, Summarize the benefits to sales, service, marketing, and management Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

CRM is a software or internet-based approach to managing customer contacts and relevant data. Five must-have CRM features include sales management tools, marketing automation, customer support, data tracking and integration and analytics. Discover how to ensure that your CRM will not fail with employees. Understand and the correct CRM required for your requirements. Learning Objectives Explain the importance of managing customer contacts in a CRM, Implement five must-have features Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Customer satisfaction equals your performance, divided by customer expectations. Expectations change depending on the situation and customer conditioning. Discover how to manage product expectations and manage the four levels of customer expectations. Exceed customer expectations with the 6 F's. Learning Objectives Summarize a formula for improving customer satisfaction, Apply suggestions to manage product and process expectations, Identify the 6 F's for exceeding customer expectations, Describe how to manage expectations through communication standards Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams