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- Duration / Course length: Upto 3 Hours Start now
- Accredited by: CiQCPD Qualification Standards
- Certificates:
- Course delivery: This course is delivered in video format
Course details
Controlling costs is crucial for any business to succeed, especially in the food and hospitality industry. The Cost Control and Management course is designed to teach you how to manage inventory, purchasing, and production efficiently. It helps you understand the key principles behind keeping costs low while maintaining high-quality standards.You’ll learn practical strategies for estimating kitchen orders, managing inventory, and optimizing menu pricing. The course covers everything from daily cost reports to managing slow-moving stock, giving you the tools to run a smooth and cost-effective operation.
By mastering these essential cost control techniques, you can make smarter decisions, reduce waste, and improve profitability. Whether you're new to cost management or looking to refine your skills, this course will equip you to confidently manage costs and improve your bottom line.
Learning Outcomes:
- Understand the key concepts of cost control and inventory management.
- Learn how to optimize purchasing processes and reduce waste.
- Implement effective controls for food production and menu pricing.
- Gain strategies for managing slow-moving inventory and reducing costs.
- Master daily and monthly food cost reporting for better decision-making.
- Develop strong cost control checklists and procedures.
Course Curriculum
Module 01: Introduction & Fundamentals
- Fundamental terms – Perishable / Non-Perishable cost, Inventory Terms
- Qualities of a Good Cost Controller
Module 02: Cost Control Process
- How to Estimate Kitchen Food Orders - Process Simplified
- How to Set Up Store PAR to Identify Re-order Levels
- Basic Receiving Process Controls
- Basic Store Process Controls
Module 03: Production Control and Tests
- Recipe Card & Controls
- Buffet Costing and Menu Pricing
Module 04: Tests and Checks in Cost Control
- Butcher Test
- Bar Spot Checks and Recipe Testing
- Production Control Via Menu Engineering
- Slow and Non-Moving Inventory
Module 05: Monitoring via Reports and Checklist
- Daily & Monthly Food Cost Reports
- Menu Engineering Reports
- Cost Control Checklist
Eligibility / Requirements
This course has no prerequisite. Therefore, you don’t need any educational qualification or experience to enrol in this course.
Job roles this course is suitable for:
Cost Controller , Food & Beverage Manager , Inventory Control Manager , Operations Manager , Purchasing Manager , Restaurant ManagerAbout IOMH - Institute of Mental Health
The IOMH (Institute of Mental Health) is dedicated to empowering individuals like you to unlock your full potential and thrive in multiple areas of life. Whether you're seeking personal growth, professional development, or support in overcoming life's challenges, we have the resources and expertise to guide you on your transformative journey.
Our Vision: At the IOMH (Institute of Mental Health), we envision a world where every person is inspired to embrace change, overcome obstacles, motivate others, and find hope in the face of adversity. We believe that through education and support, individuals can tap into their inner strength and create meaningful transformations in all aspects of life.
Our Mission: Our mission is to break barriers and ignite the spark of possibility within you. We are committed to offering a diverse range of courses and programs that encompass variousniches, allowing you to explore and excel in multiple areas of interest. Our skillfully crafted content, designed by specialists, provides you with the knowledge and skills you need to become a well-rounded and empowered individual.
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