
Unveiling the Art of Financial Mastery: Cost Control Process and Management
Embark on a journey into the financial heart of business with our meticulously crafted course, “Cost Control Process and Management.” Brace yourself for an immersive exploration of the fundamentals, intricacies, and strategic insights that underpin effective cost control. This course is not just about numbers; it’s a narrative of financial acumen, offering a backstage pass to the world of production control and tests. Picture this as your personal compass through the labyrinth of cost control processes, where each section serves as a stepping stone towards financial command.
Learning Outcomes
This Cost Control Process and Management does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Cost Control Process and Management was made by professionals and it is compatible with all PC’s, Mac’s, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.
After studying the course materials, there will be a written assignment test which you can take at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £4.99 Original Hard Copy certificates need to be ordered at an additional cost of £8.
Section 01: Introduction & Fundamentals | |||
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 | ||
Section 02: Cost Control process | |||
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 | ||
Section 03: Production Control and Tests | |||
Production Controls | 00:05:00 | ||
Recipe Card & Controls | 00:08:00 | ||
Buffet Costing and Menu Pricing | 00:08:00 | ||
Section 04: Test and Checks in Cost Control | |||
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 | ||
Section 05: Monitoring via reports and Checklist | |||
Daily & Monthly Food Cost Reports | 00:11:00 | ||
Menu Engineering Reports | 00:09:00 | ||
Cost Control Checklist | 00:03:00 | ||
Assignment | |||
Assignment – Cost Control Process and Management | 00:00:00 |
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