Food and Beverage

Managing a hospitality operation, whether small or large, is challenging for many an(prenominal) reasons. For one, service involves both manufacturing and service related operations that take away of the Director or Manager not only good knowledge and skills but also business knowledge and raft skills. The Director or Manager must know how a product is manufactured, how it is marketed to the consumer, and numerous other operational aspects. Above all, the charge must be able to relate well to quite a little and to work effectively with them. The objective of this seminar is to provide the tools necessary to canvas and control the common accounting rules in the hospitality industry. To mark the various types of costs and their significance. To provide a better catch of the financial statements and ratio. Define pricing and CVP analysis (cost volume profits analysis). Evaluate investment decisions, monitor hotel / restaurant operations and limit bud pretend. Because, operation service is part of the hospitality industry, just as the hospitality industry itself is part of the travel and tourism industry, it is facilitatory to view the interrelationships that exist.

Advance Cost Control and purchasing Standards in Hospitality Management Analyze the market growth and its effect on accounting decisions Introduce the concept of value for money as guest and Money for value as hotel/restaurant industry Learn hazard analysis and its effect on financial decisions Apply CVP (Cost saturation Profit ) analysis distributions concepts Understand the future risk and trouble solving Understand forecasting & budgeting techniques Learn and analysis the theory of feasibility study Analysis supply and demand Establishing F&B standards Standard procure specifications Identifying purchase control function Formulating monthly reconciliation reports If you want to get a full essay, order it on our website: Orderessay

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