Cost Control Fundamentals

Having a basic understanding of the costs involved in the operation of your restaurant is critical to your success as a supervisor. This online course helps you better understand the basics of cost control, from purchasing and receiving to inventory.

This course contains 7 modules: 
• Your Role in Cost Control & Food Cost 
• Labor Cost & Understanding Profitability 
• Controlling Costs during Purchasing 
• Controlling Costs during Receiving 
• The Inventory Process 
• Calculating & Pricing Inventory 
• Controlling Costs during Storage and Issuing