Cost Control and Management (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025059454
S$201
Original: S$670
Save S$469
About This Course
This module covers food cost control and management, focusing on key components such as recipe cost calculation and periodic yield analysis. Learners will explore purchasing cycles, cost optimization strategies, and standard costing methods to manage expenses effectively. The module also evaluates the effectiveness of cost-efficiency programs, equipping learners with practical skills to monitor, control, and reduce food costs in food and beverage operations.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Identify and calculate the key components of recipe costs.
- Perform periodic yield calculations to assess food production efficiency.
- Understand purchasing cycles and their impact on cost control.
- Apply cost optimization techniques to minimize waste and maximize profitability.
- Utilize standard costing methods to manage and monitor food expenses.
- Evaluate the effectiveness of cost-efficiency programs in food and beverage operations.
- Identify and calculate the key components of recipe costs.
- Perform periodic yield calculations to assess food production efficiency.
- Understand purchasing cycles and their impact on cost control.
- Apply cost optimization techniques to minimize waste and maximize profitability.
- Utilize standard costing methods to manage and monitor food expenses.
- Evaluate the effectiveness of cost-efficiency programs in food and beverage operations.
Entry Requirements
Secondary
Course Details
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