Cost Control Fundamentals

7 modules | 1 hour
For orders larger than 25, please contact sales for training solutions.


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.

Course Outline

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