Course Detail
Monitor Income and Expenses
Course Objectives
Equip trainees with the necessary knowledge and application skills in monitoring income and expenses in the food and beverage industry
Duration
3 Day(s) (24 Hrs)
Mode of Delivery
Classroom Training
Assessment
Learning Outcomes
Establish control systems for income and expenses
Monitor income, expenses and control systems
Administer petty cash systems
Review financial records
Course Methodology
Mini lectures to explain concepts and theories
Practical activities including role plays, demonstrations and practical performance
Mutual sharing and feedback
Who Should Attend?
Frontline supervisors of the F&B Industry and anyone aspiring to work in the F&B industry
Trainer : Learner Ratio
Course Fee
$599.50 (Incl. of 9% GST)
Registration Fee
A Registration Fee of $10.90 (Incl. of 9% GST) will be collected upon course registration, and It is non-refundable.
* In the event of any class cancellation by Eduquest, the Registration fee will be refunded
Miscellaneous Fees (Incl. of 9% GST)
Admin Fee for Absent and Reschedule: $32.70
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.50
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
Schedule
Course Fee $599.50 (Incl. of 9% GST)
This Course Includes:
Duration: 3 Day(s) (24 Hrs)
Language: English
Related Courses
Coordinate Food and Beverage Service
On completion of this unit, the learner will have knowledge and application skills in Co-ordinate Food and Beverage Service and be able to apply them to the workplace.
Maintain Food and Beverage Service Environments
This module is one of the pre-requisite training for every food & beverage service practitioner in order that they can perform their duties efficiently. It is linked to two different competency
Provide Quality Control for Service
To equip food and beverage service supervisors with the knowledge, comprehension and application skills in Providing Quality Control for Service
Prepare for Service (Mise En Place)
To equip food and beverage service staff with the knowledge and application skills in Prepare for Service (Mise en Place) and be able to apply them to the workplace.
