F&B Cost Control

Hotel Subscription

Food and Beverage Cost Control is about policies and procedural guidelines designed to minimize waste, theft, and perishability. The elements of a good F&B cost control system include menu planning, purchasing and procurement protocols, receiving, storage and inventory processes, labor management, benchmarking cost margins, and budgeting, forecasting and reconciling monthly F&B performance.

Each course includes the following:

  • Learning objectives
  • Course content
  • Knowledge checks
  • Quiz reviews
  • Downloadable forms
  • Customer support