WEEK 1

CHAPTER 1 : INTRODUCTION TO HOSPITALITY COST CONTROL

Today we have learn about introduction to hospitality cost control. we have learn about:

3 main objectives of managing:

- Ensure guest feels welcome
- Facilities work for guest
- Operation continue to provide service while also making a profit

Food and Beverage Managers in Control:
Managing the Business
- managing business performance, projects, strategic decision and legal complexity

Managing Operation 
- Day to day operation

Personal Skill
- Interpersonal skill
- Self development


Managing People
- Managing individuals, teams, external contact and personal administration


Profit and Cost Center 

- Cost center is a submit of a company that is responsible only for its costs.

- Profit Center is a submit of a company that is responsible for revenues and costs.

• Definition and Importance of Control

Cost Control

- To eliminate excessive costs for food, beverages and labor to gain more profit.

Importance of Control

• Accomplishing Organisational Goals.

• Judging Accuracy of Standards.

• Making Efficient use of Resources.

• Improving Employee Motivation

• Ensuring Order and Discipline.

• Facilitating Coordination  In Action.

Steps in the Control Process

1. Establishing Standards

2. Establishing Procedurs

3. Training

4. Setting Examples

5. Observing and Correcting Employee Actions

6. Requiring records and Reports

7. Disciplining Employees

8. Preparing and Following Budgets.

CONCLUSION 

what I understand in this chapter is that I can learn a lot of introductions about this subject.

THANK YOU👯