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Cost Control Fundamentals

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7 modules | 1 hour

Details

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

Course 2 of 5 in Certified Restaurant Supervisor (CRS) Program – Learn More


Take Individual Course

Best option for self-paced professional development in a single topic.

See Related Courses

Gain additional skills as a Restaurant Supervisor through these related courses.

Take Exam Only

Interested in earning Certified Restaurant Supervisor (CRS) credential? See if you qualify to take the exam.

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