📘 Course Title: Control Unit in Hospitality Management

🎯 Course Objectives:

By the end of this course, learners will be able to:

• Understand the role of the control unit in a hospitality operation.

• Implement procedures for cost control and inventory management.

• Apply purchasing and receiving controls.

• Monitor and analyze food, beverage, and labor costs.

• Maintain internal control and auditing systems to prevent fraud and loss.

🕒 Course Duration:

• 30–40 hours (can be adjusted depending on delivery mode: full-time/part-time/workshops)

🧩 Module Breakdown:

Module 1: Introduction to Hospitality Control Systems

Duration: 2 hours
Topics:

• Definition and importance of the control unit

• Organizational structure of control departments

• Types of control (food, beverage, labor, inventory, cash)

• Role in profit protection and operational efficiency

Module 2: Food and Beverage Cost Control

Duration: 6 hours
Topics:

• Food cost and beverage cost formulas

• Portion control and yield testing

• Menu engineering and pricing strategies

• Standard recipes and cost sheets

• The role of sales forecasting

Activities:

• Calculate food cost percentages

• Recipe costing exercise

Module 3: Purchasing and Receiving Controls

Duration: 5 hours
Topics:

• Purchasing cycle and policies

• Supplier selection and tendering

• Purchase orders and requisitions

• Receiving procedures (quality, quantity, documentation)

• Storage conditions and stock rotation (FIFO/LIFO)

Activities:

• Simulated receiving and inspecting goods

• Creating purchase documentation

Module 4: Inventory Management and Stock Control

Duration: 5 hours
Topics:

• Types of inventory (perishable, non-perishable, operational)

• Physical vs perpetual inventory

• Stocktaking procedures

• Inventory turnover ratio

• Waste management and stock pilferage control

Activities:

• Stock count simulation

• Inventory variance analysis

Module 5: Labor Cost Control

Duration: 4 hours
Topics:

• Labor cost elements (wages, benefits, indirect costs)

• Labor scheduling and productivity

• Timekeeping and attendance systems

• Payroll control

Activities:

• Analyze labor cost reports

• Create a staff schedule based on forecasted occupancy

Module 6: Budgeting and Forecasting

Duration: 4 hours
Topics:

• Types of budgets (operating, capital, cash)

• Preparing sales and expense forecasts

• Variance analysis

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