- Cost Control/Receiving/Store Management
Course Objectives / Description
The CFM module II is a Ten-day institutional program offered at the Shangri-La Academy campus. Upon completion of this program, the student will be able to do the following:
• Understand functions of the Cost Control, Receiving department and Store management. Expected product knowledge, receiving and store supervision，the role of F&B cost controller and the relevant process in Supply Chain Management.
• Comprehends inventory and F&B cost accounting, SLIM account policy related to treatment of inventory items and procedures of month-end inventory closing.
• Apply the methodology of menu pricing cost ratio, inventory turnover ratio and food testes respectively to evaluate the effectiveness of F&B operation management.
• Prepare report and accounting journal of F&B costing and inventory to meet SLIM requirement
Course Content
1. Explain Role and Job Duties of Cost Controller, Receiving and store supervisor
2. Describe the concept of cost ratio, inventory operation (FIFO, Average) method and control points to better manage F&B cost.
3. Illustrate on how to perform Butcher Test and count beverage inventory of bar.
4. Explain how to set up store, temperature control of specific store and handle inventory management.
5. Improve English communication skill
Instructor
Shangri-la's Senior Management
Duration of Course
10 days institutional learning at Shangri-La Academy
Target Participants
- Full time level 3 or, level 4 staff currently working in the Finance Division for operating hotels or pre-opening hotels.
- Enthusiastic, motivated and positive worker, good role model at workplace, identified for job rotation/expansion/promotion or possessing such potential.
Language Medium
Chinese/English
Assessment
Individual Subject Tests and Final Exam