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Learn how to make a genuine difference in your life by taking our popular [course_title]. Our commitment to online learning and our technical experience has been put to excellent use within the contents of these educational modules. By enrolling today, you can take your knowledge of Management & Control to a whole new level and quickly reap the rewards of your study in the field you have chosen.
We are confident that you will find the skills and information that you will need to succeed in this area and excel in the eyes of others. Do not rely on substandard training or half-hearted education. Commit to the best, and we will help you reach your full potential whenever and wherever you need us.
Please Note that [course_title] provides valuable and significant theoretical training for all. However, it does not offer official qualifications for professional practices. Always check details with the appropriate authorities or management.
By completing the training in [course_title], you will be able to significantly demonstrate your acquired abilities and knowledge of Management & Control. This can give you an advantage in career progression, job applications, and personal mastery in this area.
This course is designed to provide an introduction to Management & Control and offers an excellent way to gain the vital skills and confidence to start a successful career. It also provides access to proven educational knowledge about the subject and will support those wanting to attain personal goals in this area. Full-time and part-time learners are equally supported and it can take just 20 to 30 hours to gain accreditation, with study periods being entirely customisable to your needs.
Once you have completed all the modules in the [course_title] course, you can assess your skills and knowledge with an optional assignment. Our expert trainers will assess your assignment and give you feedback afterwards.
The learners have to successfully complete the assessment of this [course_title] course to achieve the CPD accredited certificate. Digital certificates can be ordered for only £10. The learner can purchase printed hard copies inside the UK for £29, and international students can purchase printed hard copies for £39.
Finance and Cash management for Hospitality | |||
Section 01: Fundamental and understanding concepts | |||
Introduction and Basis of Projections | 00:05:00 | ||
Making future plans and potential revenue generating activities | 00:06:00 | ||
Operational Plans that need to be looked at | 00:06:00 | ||
Cost management Practices at hotel and ABC system | 00:08:00 | ||
Other Matters before practical excercise | 00:05:00 | ||
Section 02: Financial Model and Working on Fianacial model | |||
Room Revenue Budget Template | 00:05:00 | ||
F&B Revenue Budgeting Template | 00:10:00 | ||
banquet and Other operating Depts | 00:10:00 | ||
Headcount Budget | 00:11:00 | ||
Payrol and Other Cost Budgeting | 00:12:00 | ||
Other hotel operational Expenses | 00:10:00 | ||
Cash Budgeting Excercise | 00:11:00 | ||
Assignment | |||
Assignment – Finance and Cash management for Hospitality | 00:00:00 | ||
Cost Control Process and Management | |||
Section 01: 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 | ||
Section 02: 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 | ||
Section 03: Production Control and Tests | |||
Production Controls | 00:05:00 | ||
Recipe Card & Controls | 00:08:00 | ||
Buffet Costing and Menu Pricing | 00:08:00 | ||
Section 04: Test and Checks in Cost Control | |||
Butcher test | 00:09:00 | ||
Module 08: Bonus Video – dealing With Emotions & Anger | 00:10:00 | ||
Module 07: Final Notes and Tips | 00:10:00 | ||
Slow and Non Moving Inventory | 00:03:00 | ||
Section 05: 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 | ||
How to Analyse & Maximize Restaurant Profits | |||
Section 01: Introduction | |||
Introduction | 00:01:00 | ||
Introduction to F&B Operations | 00:14:00 | ||
Restaurant Positioning & Designing Concepts | 00:19:00 | ||
Menu Engineering Concepts Explained | 00:11:00 | ||
Section 02: Restaurant revenue Analysis | |||
Cover & Revenue Analysis | 00:19:00 | ||
Section 03: Menu Engineering Report | |||
Menu Engineering Report13 | 00:12:00 | ||
Menu Engineering Example | 00:08:00 | ||
Strategic Actions based on menu engineering report | 00:13:00 | ||
Section 04: Cost Analysis & Management | |||
Understanding and Analysing F&B Cost | 00:13:00 | ||
Cost Analysis and Management (Video from our Live Workshop) | 00:16:00 | ||
Assignment | |||
Assignment – How to Analyse & Maximize Restaurant Profits | 00:00:00 |
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