Cost Control & Purchasing for Hospitality Operations - 1 Day
Overview
Profit is not just about increasing revenue—it’s about controlling what you spend. Every purchasing decision, every portion served, and every item used has a direct impact on the bottom line. This programme is designed to build strong cost awareness and smart purchasing habits among operational and finance teams. Participants will learn practical techniques to control costs, reduce waste, and make better purchasing decisions—without compromising service quality.
Learning Methodologies:
• Interactive facilitation (simple & practical)
• Case studies (hotel-based scenarios)
• Group discussions
• Hands-on exercises (cost calculation & purchasing decisions)
• Role-play (supplier negotiation & cost control situations)
Learning Objectives
By the end of this programme, participants will be able to:
• Understand basic cost control concepts in hospitality
• Identify key cost areas (food, beverage, rooms, utilities, supplies)
• Apply simple cost control techniques in daily operations
• Understand the purchasing cycle and supplier management
• Make smarter purchasing decisions to reduce waste and leakage
