Cost control and purchasing play a critical role in maintaining profitability and operational efficiency in the hotel industry. Hotels operate in a dynamic environment where costs related to food, beverages, housekeeping supplies, and operational materials must be carefully managed without compromising service quality.

For finance personnel, understanding how purchasing decisions impact cost, inventory, and overall financial performance is essential. Poor purchasing practices, lack of control, and weak monitoring systems can lead to wastage, overstocking, pilferage, and unnecessary expenses.

This programme is designed to equip participants with fundamental knowledge and practical skills in cost control and purchasing processes within a hotel environment. It focuses on basic principles, controls, and procedures to help participants manage costs effectively, support operational departments, and ensure proper financial discipline.