Advance Cost Control and purchasing Standards in Hospitality Management
Hotel and Restaurant Health and Safety
Training
Provided by International Center for Etudes
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.
The objective of this seminar is to provide the tools necessary to analyze and control the common accounting rules in the hospitality industry. To define the various types of costs and their significance. To provide a better understanding of the financial statements and ratio. Define pricing and CVP analysis (cost volume profit analysis). Evaluate investment decisions, monitor hotel / restaurant operations and prepare budget.
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.. More
http://www.ice-egypt.net
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Advance Cost Control and purchasing Standards in Hospitality Management
Analyze the market growth and its effect on accounting decisions
Introduce the concept of value for money as guest and Money for value as
hotel/restaurant industry
Learn risk analysis and its effect on financial decisions
Apply CVP (Cost Volume Profit ) analysis distributions concepts
Understand the future risk and problem solving
Understand forecasting & budgeting techniques
Learn and analysis the theory of feasibility study
Analysis supply and demand
Establishing F&B standards
Standard Purchase specifications
Identifying purchase control function
Formulating monthly reconciliation reports
Introduce the concept of value for money as guest and Money for value as
hotel/restaurant industry
Learn risk analysis and its effect on financial decisions
Apply CVP (Cost Volume Profit ) analysis distributions concepts
Understand the future risk and problem solving
Understand forecasting & budgeting techniques
Learn and analysis the theory of feasibility study
Analysis supply and demand
Establishing F&B standards
Standard Purchase specifications
Identifying purchase control function
Formulating monthly reconciliation reports
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 and more.
We organizing training programs and management conferences in Egypt. and Middle east .
Our company will be honored to cooperate with you in these fields by providing the organization of programs needed. All These training programs are organized in...
