About This Course
Course Curriculum
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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
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Assignment -Cost Control Process and Management

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