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Learn Cost Control function in hospitality, Menu Engineering, Yield Test, Recipe Making and Checklist
Updated on Sep, 2026
Business, Management, Restaurant Management
Training 5 or more people ?
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In Hospitality Management, F&B and other general costs are the second largest costs in hospitality apart from labor cost.
in this hotel management cost control course, you will learn the fundamental processes by which these costs can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Various other control aspects related to hotel cost controls
This course is designed for hotel cost controllers, finance staff, and department heads to be able to understand how costs for hotels are managed.
Check out the detailed breakdown of what’s inside the course
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