Module #1 Introduction to Cost Control Overview of the importance of cost control in culinary operations, and setting the stage for the course.
Module #2 Understanding Food Costs Defining food costs, including direct and indirect costs, and understanding the impact of food cost on profitability.
Module #3 Menu Engineering Analyzing menu items to identify opportunities for cost reduction and profit optimization.
Module #4 Purchasing and Procurement Strategies Effective purchasing and procurement techniques to minimize costs and maximize quality.
Module #5 Inventory Management Best practices for managing inventory to reduce waste, minimize stockouts, and optimize storage space.
Module #6 Receiving, Storing, and Issuing Procedures for receiving, storing, and issuing ingredients and supplies to maintain quality and reduce waste.
Module #7 Portion Control and Yield Management Techniques for controlling portion sizes and managing yields to minimize waste and reduce costs.
Module #8 Labor Cost Control Strategies for controlling labor costs, including scheduling, training, and productivity optimization.
Module #9 Scheduling and Forecasting Effective scheduling and forecasting techniques to minimize labor costs and optimize staff productivity.
Module #10 Recipe Costing and Menu Pricing Calculating recipe costs and determining menu prices to optimize profitability.
Module #11 Cost Control and Cash Flow Understanding the relationship between cost control and cash flow, and strategies for managing cash flow effectively.
Module #12 Waste Reduction and Minimization Strategies for reducing and minimizing waste in culinary operations, including food waste, packaging waste, and energy waste.
Module #13 Energy and Utilities Management Techniques for reducing energy and utilities costs, including energy-efficient equipment and sustainable practices.
Module #14 Water Conservation and Management Strategies for reducing water usage and conserving this valuable resource in culinary operations.
Module #15 Supply Chain Management Optimizing supply chain operations to reduce costs, improve quality, and enhance customer satisfaction.
Module #16 Cost Control in Specialized Culinary Operations Cost control strategies for specialized culinary operations, including catering, banquets, and room service.
Module #17 Cost Control and Customer Satisfaction The relationship between cost control and customer satisfaction, and strategies for balancing the two.
Module #18 Cost Control in a Multi-Unit Environment Cost control strategies for multi-unit culinary operations, including chain restaurants and hospitality companies.
Module #19 Technology and Cost Control The role of technology in cost control, including inventory management software, recipe management systems, and data analytics.
Module #20 Cost Control and Performance Metrics Using performance metrics to measure and evaluate cost control efforts, including key performance indicators (KPIs) and benchmarking.
Module #21 Cost Control in a Changing Market Adapting cost control strategies to respond to changes in the market, including fluctuations in food costs, labor laws, and consumer preferences.
Module #22 Cost Control and Sustainability The relationship between cost control and sustainability, and strategies for reducing the environmental impact of culinary operations.
Module #23 Course Wrap-Up & Conclusion Planning next steps in Cost Control in Culinary Operations career
