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Provided by: International Center for Etudes Establishing Cost Control & Purchasing StandardsHotel and Restaurant Health and Safety |
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Training Description:
Managing a hospitality operation, whether small or large, is challenging for many reasons. For one, service involves both manufacturing and service related operations that demand of the Director or Manager not only technical knowledge and skills but also business knowledge and people skills. The Director or Manager must know how a product is manufactured, how it is marketed to the consumer, and numerous other operational aspects. Above all, the management must be able to relate well to people and to work effectively with them.
Because, operation service is part of the hospitality industry, just as the hospitality industry itself is part of the travel and tourism industry, it is helpful to view the interrelationships that exist.
Training Outline:
1. Standard menu cost tools
2. The ten Cost Control Functions
3. Control loop in F&B operation
4. Establishing F&B standards
5. Monitoring daily flash cost
6. Cost Volume Profit Analysis
7. The Menu: foundation of Control
8. Sales - profitability ratio analysis
9. Standard Purchase specifications
10. Identifying purchase control function
11. Formulating monthly reconciliation reports
The training module will be delivered at the Institute of Management Development (IMD)at the American University in Cairo (AUC).
If you are interested please contact:
Ms/ Pensee Bakr
Executive Programs
Mobile: +20 12 7402581
Ms/ Marwa Abdel Azeem
Executive Programs
Mobile: +20 12 7402580
Office:
Tel:+20 2 5786710/410/411
Fax:+20 2 5786713
www.ice-egypt.com.eg
email: ice1@link.net
Managing a hospitality operation, whether small or large, is challenging for many reasons. For one, service involves both manufacturing and service related operations that demand of the Director or Manager not only technical knowledge and skills but also business knowledge and people skills. The Director or Manager must know how a product is manufactured, how it is marketed to the consumer, and numerous other operational aspects. Above all, the management must be able to relate well to people and to work effectively with them.
Because, operation service is part of the hospitality industry, just as the hospitality industry itself is part of the travel and tourism industry, it is helpful to view the interrelationships that exist.
Training Outline:
1. Standard menu cost tools
2. The ten Cost Control Functions
3. Control loop in F&B operation
4. Establishing F&B standards
5. Monitoring daily flash cost
6. Cost Volume Profit Analysis
7. The Menu: foundation of Control
8. Sales - profitability ratio analysis
9. Standard Purchase specifications
10. Identifying purchase control function
11. Formulating monthly reconciliation reports
The training module will be delivered at the Institute of Management Development (IMD)at the American University in Cairo (AUC).
If you are interested please contact:
Ms/ Pensee Bakr
Executive Programs
Mobile: +20 12 7402581
Ms/ Marwa Abdel Azeem
Executive Programs
Mobile: +20 12 7402580
Office:
Tel:+20 2 5786710/410/411
Fax:+20 2 5786713
www.ice-egypt.com.eg
email: ice1@link.net
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Training
Provided by International Center for Etudes
- B asked: What are the method used to control the Food and beverage cost in the hotel?
- C asked: How long is the Course, and how much does it cost?
- C asked: when does this class start and is it online for those that want it
- S asked: How can i get the manual of all managment courses
- asked: How can i get the manual of all managment courses
Establishing Cost Control & Purchasing Standards
Target Audience:
a. Hotel management student (postgraduate students)
b. Senior Managers (mainly working in a hotel five stars)
c. Outlet Managers (chain restaurant or/and hotel five stars)
Certificates:
Attendance Certificates issued from the Institute of Management Development at the American University in Cairo (AUC).
Duration:
3 Days: Monday 6th to 8th of November, 2006
From 9:00 a.m. to 2:00 p.m.
a. Hotel management student (postgraduate students)
b. Senior Managers (mainly working in a hotel five stars)
c. Outlet Managers (chain restaurant or/and hotel five stars)
Certificates:
Attendance Certificates issued from the Institute of Management Development at the American University in Cairo (AUC).
Duration:
3 Days: Monday 6th to 8th of November, 2006
From 9:00 a.m. to 2:00 p.m.
About The Training Provider: International Center for Etudes
International Center for Etudes - We offer training programs in management, customer service, leadership, accounting, marketing, finance, human resource management, food & beverage management, business etiquette, health care and hospital mangement, logistics management, Oil & Gas, NGO, QM and more.
Our Seminars and Workshops designed and executed with the ISO 9001/ 2008 for quality standards.
