Course Curriculum
- 6 sections
- 19 lectures
- 00:00:00 total length
-
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
-
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
-
Production Controls
00:05:00 -
Recipe Card & Controls
00:08:00 -
Buffet Costing and Menu Pricing
00:08:00
-
Butcher test
00:09:00 -
Bar Spot Checks and Recipe Testing
00:06:00 -
Production Control Via Menu Engineering
00:08:00 -
Slow and Non Moving Inventory
00:03:00
-
Daily & Monthly Food Cost Reports
00:11:00 -
Menu Engineering Reports
00:09:00 -
Cost Control Checklist
00:03:00
-
Claim Your Certificate
00:00:00