Level 2 Food and Beverage Introduction to Cost Control

This level would provide students with a basic understanding of the different concepts, processes, and procedures that are used in food and beverage cost control. Students would learn about the different types of costs, the different ways to measure costs, and the different ways to control costs. They would also learn about the different cost control techniques that can be used in restaurants, such as menu engineering, portion control, yield analysis, food waste reduction, and beverage cost control.

Modules and Learning Outcomes

Module 1: Introduction to Food and Beverage Cost Control

Understand the importance of food and beverage cost control in restaurants.
Learn about the different types of costs, such as food cost, beverage cost, labor cost, and overhead cost.
Understand the different ways to measure costs, such as food cost percentage and beverage cost percentage.
Develop skills in basic cost control techniques, such as tracking costs and identifying areas where costs can be reduced.

Module 2: Cost Control Concepts and Tools

Learn about the different concepts and tools that are used in food and beverage cost control, such as menu engineering, portion control, yield analysis, and food waste reduction.
Understand the benefits and drawbacks of different cost control techniques.
Develop skills in using cost control concepts and tools to improve profitability.

Module 3: Cost Control Techniques for Restaurants

Learn about the different cost control techniques that can be used in restaurants, such as menu engineering, portion control, yield analysis, food waste reduction, and beverage cost control.
Understand the importance of choosing the right cost control techniques for the specific restaurant.
Develop skills in implementing and managing cost control techniques.

Module 4: Cost Control Case Studies

Learn about how different restaurants have implemented cost control techniques to improve profitability.
Understand the challenges and opportunities that restaurants face in implementing cost control techniques.
Develop skills in applying cost control techniques to real-world situations.

Level and Entry Requirements

This course is level 2. Candidates entering this program should have the following:

A high school diploma or equivalent
Strong communication and interpersonal skills
A passion for the hospitality industry
A demonstrated ability to learn new concepts and apply them to practical situations

Duration

100 GLH

Qualification Details

Level 2 Food and Beverage Introduction to Cost Control

Program Overview