Hospitality Financial Management Course

• Introduction of food and beverage management

• Classification of food and beverage outlets

• Understanding various sector of food and beverage outlets

• Understanding commercial sector and subsidized sector

• Understanding basic policies-

1. (financial)(marketing)(catering)

2. (Organizing ,purchasing, receiving storing and issuing)

• Planning

• Budgeting-for food and beverage operations

• Pricing –market

• Cost and market orientation

• Controlling in terms of production-food and beverage

• Controlling(food and beverage)

• Sales promotion of food and beverage facilities

• Food and beverage service method

• Food and beverage production

• Food menus and beverage list

• Food and beverage management in hotel and quality restaurant

• Food and beverage management in function catering

• Food and beverage management in industrial catering

• Food and beverage management in welfare catering

• Food and beverage management in fast food and popular catering

• Cash controlling

• Revenue control-control system –

• Licensing

• Store room and cellar management

• Inventory management

• Profit and loss