Control Cost Control Course

This course provides an understanding of the Hotel Industry Overview and the Role of Managers. 2 Controlling Costs and Increasing Revenue 3 Overview of Controlling Costs of Food and Beverages 4 Controlling Functional Activities Related to Costs of Food 5 Controlling Functional Activities Related to Costs of Beverages 6.7 Management of UTS Food and Beverage Production Processes 8.9 Management of Food and Beverage Prices 10 Planning Menu 11 Short Term Profit Planning 12 Labor Cost Management 13 Maintaining and Improving the Revenue Control System 14 UAS Food Inventory Cost Calculation