Operational Management and Cost and Control

Subject Code:

HOS210

Subject Aim:

This subject provides you with the skills and knowledge to manage and control the financial performance of the Food and Beverage Department.

You will learn to produce and analyse a number of cost control tools and financial reports.

Learning Outcomes:

  • Discuss the requirements and procedures for effective stocktaking and monitoring.
  • Understand, prepare and interpret various F&B Prepare, interpret and analyse all components of a typical F&B Profit and Loss (P&L) account and budget.3) Plan and execute a marketing research study
  • Understand the various types of employee mix found in the industry, with a plan to minimising labour costs and developing effective rosters.
  • Understand the important role of the purchasing department within the industry to control costs.
  • To plan, organise and execute a function for an external client.

Student Assessment: