https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
Fundamentals of how to control the costs in the restaurants. This covers mainly the cost of goods, labor and power saving. Restaurateurs, chefs and food and beverage managers will find it a good material for training.
Purchasing and procurement in Material managementKaustubh Vartak
Purchasing is a subset of procurement. Purchasing generally refers simply to buying goods or services. Purchasing often includes receiving and payment as well.
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
Fundamentals of how to control the costs in the restaurants. This covers mainly the cost of goods, labor and power saving. Restaurateurs, chefs and food and beverage managers will find it a good material for training.
Purchasing and procurement in Material managementKaustubh Vartak
Purchasing is a subset of procurement. Purchasing generally refers simply to buying goods or services. Purchasing often includes receiving and payment as well.
In the narrow sense, the term ‘PURCHASING’ refers merely to the act of buying an item at a price.
Whereas, in broader sense, meaning of purchasing makes it a managerial activity, which goes beyond the simple act of buying.
The slides contains information on Production Management according to the UHS content of Pharmaceutical Marketing and Management. It would be helpful for Pharm.D students to cover their syllabus content.
It contains detailed information on:
Material Management
Planning of Production
Batch Record Maintenance by WHO
Tools of Inventory Control
Good Manufacturing Practices under Drug Act
5P's of Production Management
Objective of Production Management
Rules and Regulations of PM
Elements of Production Management
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Food and beverage service Restaurant Services notes V1.pptx
Purchasing
1. PurchasingPurchasing
• Purchasing is an activity concerned with the
acquisition of product.
• Obtaining the right product, in the right
amount, at the right time, at the right price.
• Purchasing is defined as ‘function concerned
with the search, selection, purchase, receipt,
storage, requisition, issuing and finally
production of food in accordance with the
catering policy of the hotel.
2. Aims of Purchasing PolicyAims of Purchasing Policy
• To set down the principles of purchasing.
• To set down the rules for purchase transactions.
• To help in selection of suppliers.
• Market Identification.
• Policy should clearly define the purchasing
function.
• Policy should assist in purchasing.
• Procedure for purchasing.
• Policy should aim at settling down the standards for
all the products which is to be purchased (SPS).
3. Methods Of PurchasingMethods Of Purchasing
• Open Market.
• Centralized Purchasing
• Contract Purchasing
• Standing Order Purchasing
• Fortnightly Purchasing
4. Open MarketOpen Market
• A committee of 3 persons (purchase officer,
accounts men and one person from f & B).
• After considering the rates and the quality the most
advantages is selected.
• Quality must not be sacrificed while comparing the
prices.
• The advantage of this purchased is that only desired
standard of quality will be purchased at lowest
possible rate.
• Suitable for Capital Goods
5. Contract PurchasingContract Purchasing
• The food items that requires frequent purchase calls for
contract purchases.
• The annual requirement is marked out and the tenders are
invited.
• The tenders evaluated
• The contract is signed with the supplier
• If the supplier fails to supply the indented items we have a
clause in the contract according to which we can buy the
indented items at the market rate prevalent and debit the
amount to the supplier’s account, this is known as risk
purchase.
• The tenders are awarded for items like mutton, fish, poultry,
egg, dairy products, fruits and vegetables.
6. Centralized PurchasingCentralized Purchasing
• All the H.O.D. combine together under a single
head and purchase all the necessary items on a large
scale.
• Advantages
• Better control and co-ordination because all the
H.O.D. are working under single head or
department.
• Better discount is gained.
• Few people are involved in purchasing.
• Economic and profit potential of purchasing policy
making it a profit rather than a cost center.
7. Standing Order PurchasingStanding Order Purchasing
• Milk and dairy product purchasing are normally made by
this method, which is often used for specific items only.
• The deliveryman will replenish the stock and this saves a
considerable amount of time for receiving person.
• Formal agreement are made for this type of delivery in
advance and reviewed from time to time.
• One of the disadvantages of this system is that there is
dependence on one vendor and delays may be caused by
unexpected problems.
• It works out well for those items that are purchased daily or
weekly or several times in a week or month.
8. Periodical/ fortnightly / bi weeklyPeriodical/ fortnightly / bi weekly::
• Method is used to purchase grocery.
• H.O.D. would complete the stock in hand and
fill in the wanted quantity of each item.
• Purchase officer would sent out a copy of the
list of each supplier in which the supplier is
required to quote the rates on receipt of
quotation.
• These would be entered into a master
quotation list and the decision is then made
about where the order for each items are to be
placed.
• Based on the requirement in the next week/
Fortnight and the storage space available.
10. Requisition FormRequisition Form
Hotel ABC
To,
Purchase Manager Requisition No.
Date Date Required.
Deptt
Item SPS Supplier Qty Unit Price Total
Required By Approved By
11. Purchase OrderPurchase Order
Hotel ABC
Date
To Purchaser order No.
XYZ Supplier Requisition No.
Date Required.
S. No. Items SPS Qty Unit Price Total
Approved By Authorized By
12. Economic Order QuantityEconomic Order Quantity
• It is the optimum or the most favorable
quantity which should be purchased each
time when purchases are to be made but
attempt to find out the quantity that
minimizes purchasing cost and also
minimizes inventory cost.
13. Ordering CostOrdering Cost
• The ordering cost is associated with acquisition of
purchased items and getting purchased items into
company’s store room.
• It includes the total operating
• Expenses of purchasing and receiving department,
• Expenses of purchase order and invoice payment,
• Data processing cost,
• Clerical and administrative cost, follow up,
• Cost on accounting,
• Transports cost
• This is a fixed cost per lot, hence variable cost per unit.
14. Carrying/Holding/ Inventory costCarrying/Holding/ Inventory cost
These costs are associated with holding a given
level of inventories on hand and vary with the
level and the length of time held .
It includes storage, spoilage, pilferage, energy
requirement, space requirement and
maintenance cost, taxes, depreciation
insurance, product deterioration, staffing and
their salary, handling cost, equipment
requirement and opportunity cost on investment
tied in inventory.
15. Cont..Cont..
1. These costs are difficult to determine and are
calculated on annual basis as a percentage of
inventory.
2. The cost of inventory decreases inversely as the
number of order increases. The smaller the size of
each order, lower the average inventory carried,
hence lower cost of carrying the inventory.
3. Carrying cost differ with each organization
depending upon the conditions like interest on
capital, insurance, depreciation,.
4. Taking into account the contribution of all these
factors it is quite common to find recurring annual
16. Formula ApproachFormula Approach
E. O. Q (Q*) = √ 2 DC0 / Ch
Where
D = Annual Demand
C0 = Ordering cost per order
Ch = Holding cost per unit =
= Procurement price x Inventory carrying cost per year
Ordering Cost = D/ Q* x C0
Inventory Cost = Q/2 x Ch
17. Graph ApproachGraph Approach
EOQ in XY Chart
0
2000
4000
6000
8000
10000
12000
14000
16000
18000
20000
1 2 3 4 5 6
No. of Order x 200 unit per lot
PerUnitCost
EOQ
Inventory cost
Ordering cost
18. Standard Purchase SpecificationStandard Purchase Specification
• It may be defined as a list of the detailed
characteristics desired in a product for
specific use.
• It contains information like name of the
product, quality standards, price and no. of
the portion to be produced out of it.
• Specification is prepared with the help of
the concerned H.O.D.
19. SPS DetailsSPS Details
– Name of the product.
– Grading (if any).
– Size of the container (quantity).
– Unit.
– Product used.
– Weight.
– Unit price.
20. Characteristics of SPSCharacteristics of SPS
• Should be legible.
• Should be identifiable.
• Fair to the supplier and productive to the
buyer.
• It should be capable of meeting with
several suppliers for bidding.
• Both the parties should understand it.
21. AdvantageAdvantage
• Quality assurance.
• It helps the supplier to supply the right product.
• It helps the receiving clerk to identify the right
product.
• Right price.
• It helps in maximizing the output.
• It helps in producing the right amount of
portion.
• All the purchasing procedures get easier.
• S.PS. is a tool of management control.
• Wastage is minimized.
22. Duties of the Purchase OfficerDuties of the Purchase Officer
• The purchase of all food items for the establishment.
• Ensuring Continuously of all Commodity.
• Responsibility for the efficient operation and the control of
the purchasing,
• Formulation of SPS
• Reporting to the management .
• Research in relations to the requirements for New Market.
• Establishing good contacts with the traders.
• Issuing a contract or purchase order.
• Inventory and portion control measures.
• Selection of Supplier
26. Selection of Supplier
Survey Enquiry Evaluation
Geographic LocationPrice list
Samples of Product
Goodwill
Range of items
Financial Condition
Price Performance
Quality
Delivery