Hotel Management. REDUCE HIGH F&B OPERATING COSTS

Hotel Management. REDUCE HIGH F&B OPERATING COSTS, available at $49.99, has an average rating of 4.5, with 17 lectures, based on 34 reviews, and has 83 subscribers.

You will learn about Identify problems & challenges in the venue that increasing operating costs Solve F&B operating costs problems Will be able to increase venue or outlet revenue Grow in your career This course is ideal for individuals who are Restaurant Managers who want to refresh their knowledge or find more ways to reduce F&B Costs or Supervisors who want to challenge them self's and learn new skills that would help them to grow in their career or Small business owners who want to refresh their knowledge or find more ways to reduce F&B Costs It is particularly useful for Restaurant Managers who want to refresh their knowledge or find more ways to reduce F&B Costs or Supervisors who want to challenge them self's and learn new skills that would help them to grow in their career or Small business owners who want to refresh their knowledge or find more ways to reduce F&B Costs.

Enroll now: Hotel Management. REDUCE HIGH F&B OPERATING COSTS

Summary

Title: Hotel Management. REDUCE HIGH F&B OPERATING COSTS

Price: $49.99

Average Rating: 4.5

Number of Lectures: 17

Number of Published Lectures: 17

Number of Curriculum Items: 17

Number of Published Curriculum Objects: 17

Original Price: $24.99

Quality Status: approved

Status: Live

What You Will Learn

Identify problems & challenges in the venue that increasing operating costs
Solve F&B operating costs problems
Will be able to increase venue or outlet revenue
Grow in your career

Who Should Attend

Restaurant Managers who want to refresh their knowledge or find more ways to reduce F&B Costs
Supervisors who want to challenge them self's and learn new skills that would help them to grow in their career
Small business owners who want to refresh their knowledge or find more ways to reduce F&B Costs

Target Audiences

Restaurant Managers who want to refresh their knowledge or find more ways to reduce F&B Costs
Supervisors who want to challenge them self's and learn new skills that would help them to grow in their career
Small business owners who want to refresh their knowledge or find more ways to reduce F&B Costs

Hospitality managers must understand accounting, marketing, and regulatory matters, as well as food and beverage hygiene, manufacturing, and service processes, in order to successfully monitor costs.

Your goals as a Restaurant / Outlet manager, owner, regardless of the rank, would require cost control, which can clash with the expectations of other staff members at times. This course will show how to analyze the operations in detail and decide the best action to be taken. This course was created to discuss effective cost management techniques and practices with everyone who wants to refresh or refine their understanding of cost control and everyday problems and find the way how to solve them. Might be you already know these issues in your outlet, but you just can’t find the solutions for it. Might be you didn’t even realize you have these issues in your restaurant or bar until it was mentioned over here.

In the course, will be discussed the problem and next to each problem various solutions that you can implement. Will be provided instructions on how to prepare, analyze, and view the various cost management facets of food and beverage activities, as well as critical financial data to achieve the company’s targets.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Chapter 2: 15 PROBLEMS/ CHALLENGES AND SOLUTIONS

Lecture 1: 1. PROBLEM: Not combining Low and High-Cost Ingredients On The Menu

Lecture 2: 2. PROBLEM: Understocked or Overstocked Store

Lecture 3: 3. PROBLEM: Employee Theft

Lecture 4: 4. PROBLEM: High Utility Expenses

Lecture 5: 5. PROBLEM: Wrong Budgeting

Lecture 6: 6. PROBLEM: Not Consistent with Portion Control

Lecture 7: 7. PROBLEM : Wasting Food

Lecture 8: 8. PROBLEM: High Turnover Rate

Lecture 9: 9. PROBLEM: High Labor Cost

Lecture 10: 10. PROBLEM: Buying Food for Home

Lecture 11: 11. PROBLEM: Poor Staff Education

Lecture 12: 12. PROBLEM: Poor Bookkeeping

Lecture 13: 13. PROBLEM: Using Only One Food Vendor

Lecture 14: 14. PROBLEM: Operational System Issues

Lecture 15: 15. PROBLEM: Weak Menu

Chapter 3: CONCLUSION

Lecture 1: Summary & Thank You!

Instructors

Diemante Sulciute
Hospitality Expert, Digital Designer, Online Teacher

Rating Distribution

1 stars: 1 votes
2 stars: 1 votes
3 stars: 3 votes
4 stars: 4 votes
5 stars: 25 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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