Upcoming events

Professional Certificate in
Food and Beverage
Cost Control

The New Approach

Professional Certificate in F&B Cost Control Management is one of the highly demanded program that was specially designed for the professionals in F&B business. This program is a combination of Theoretical Knowledge and Practical Application based on the theoretical framework that the participants learnt in the class.

Objectives

At the end of this programme the participants would be able to:

  1. Know the purpose of purchasing and types of purchasing methods
  2. Know the receiving process and quality check during receiving the goods
  3. Understand the recipe costing method and determining the selling price
  4. Method of evaluating the menu items to sustain the restaurant sales
  5. Analysis the theft sales income by the associates

Who Should Attend

This program is targeted at F&B Managers, Asst. F&B Managers, Restaurant Managers, Executive Chef, Sous Chef with at least 2 years of industrial experience.

Professional Certificate in Food and Beverage Cost Control Programme

By One Stop Training & Consultancy PLT

(Co. Reg. No: LLP 0002607-LGN)
No. 41 Jalan BH 1/3, Taman Bukit Hatamas
43200 Cheras Kuala Lumpur, Malaysia

 

Venue

Fave Hotel, Langkawi

Date

11th – 12th November 2019

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Duration

Day 1: 8:45am – 5:00pm
Day 2: 9.00am – 5.00pm

Fee

RM780.00 per pax for two days

Programme Outline

1. Purchasing

  • What is purchasing?
  • Major purchasing objectives
  • Product specification Format
  • Ordering System
  • Purchasing Methods
  • Negotiating in Purchasing

2. Receiving

  • Receiving procedures
  • Receiving quality check
  • Store Management
  • Receiving Facilities identification

3. Storing & Issuing The Product

  • Storing General Procedures
  • Security Concern in the store
  • Maintaining quality during storage
  • Inventory control
  • The requisition procedures
  • Establishing par stocks
  • Calculating Inventory values
  • New approach in storeroom
    management

4. Calculation Standard Recipe

  • Flow in collecting and establishing standard recipes
  • Recipe Costing & Calculation method
  • Calculation of selling price
  • Menu Engineering practical approach
  • Yield Tests application

5. Calculating the Actual Food & Beverage Cost

  • Monthly F&B costs Calculation
  • The information source
  • Adjusting the cost of goods sold
  • Component of daily food cost
  • Calculating the actual daily beverage cost
  • Procedures of calculating the beverage inventory

6. Preventing Theft or Sales Income

  • Theft by bartender
  • Theft by cashiers
  • Theft by service staffs
  • Employee theft from guest

Terms & Conditions

  1. Registrations WILL BE CONFIRMED only upon receiving the payment.
  2. Workshop fee is non-refundable, but transferable to another participants. The course fee include workshop materials, refreshments, lunch and “Certificate of Completion”.
  3. Hotels and restaurants employee who wish to attend this workshop are advised to register early, as seats are limited and shall be on “first come first serve” basis.
  4. Prior HRDF approval is required to reimbursement the workshop fee.
  5. Cheque is Payable to “One Stop Training & Consultancy PLT”

Facilitator’s Profile

R.Senthil Ilangovan CHA, FMP, MBA

More commonly known as Govan, is a respected trainer and consultant in the hospitality and corporate industry. He has developed many training programmes for hotels and restaurants all over Malaysia and ASEAN countries. His expertise allows him to provide consultancy to newly opened establishments and those that require turn around expertise.

His career in the hospitality industry has spanned 25 years. He started his career in Hilton, Melia KL and diverse into other hospitality related businesses such as Golf Club, Resort Hotels, and catering business. He has also served as a preopening team for several hotels, including Amber Court, Villa Genting D’Genting Resort in Genting Highlands and pre-opening General Manager for hotel developer opening total 639 and 222 keys in two locations in Malaysia.

He also has done a few turn around of restaurant and hotels from poor performance to better performance. Senthil is a Certified Hotel Administrator (CHA) and Certified Professional Foodservice Manager Professional (FMP), which is the highest award in Hospitality and F&B industry. He is a double Masters holder in Business Administration from Canada and Australia, Diploma and Higher Diploma in Hospitality and Tourism Management from Toulouse, France.

His training and development experience was enhanced during his five year tenure at Malaysian Association of Hotels Training & Education Centre (MAHTEC). As a professional trainer of MAHTEC, he has developed many industry related programmes with applying practical experience into theory application.

Senthil also Cornell Hotel Revenue Management and Restaurant Revenue Management graduate. His area of specialization includes Hotel Revenue Management, F&B Management, F&B Revenue Management, Professional Selling Techniques, Controlling F&B Cost, Managing People, Sales & Negotiation, Supervisory Skills Development, Train the Trainer programme and many more.

He is also lecture in Hotel Design and Planning for Hotels for Professionals Masters programme. He has trained many industry professionals from Istana Negara, MSN, IJN, Hilton Hotels, Shangri-La Hotels, Hyatt Hotels, Sushi Tei, Malaysia and Jakarta, Paradise Island Resort, Maldives, Berjaya Seychelles, Cambodian Hoteliers, Royal Brunei Catering, Vietnam Hoteliers and many other government agencies in Malaysia.

Sign up for for the programme

Let’s talk about improving
your business performance…

If you would like to register for the Professional Certificate in Food And Beverage Cost Control programme on 11-12 November 2019 at Fave Hotel Langkawi, please fill up your details here below. After that our representative shall receive your application and proceed by emailing you with the next steps.

any questions?

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have any questions, please feel free to contact us.

Address

Taman Bukit Hatamas Cheras Kuala Lumpur

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