Week 8

Week 8

On this week of classes, chef naim told us to bring our laptop because we will learn on the online platform which is learn virtually from the words online, We learn a little bit about chapter 5 and chapter 6. we do well in class. but here are still students that are late for class.

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Week 6

Week 6 

On this week, we learn about chapter 5 which is the Purchasing and Receiving control.  We learn how to purchase an item and we need to calculate the receiving time and when the stock will last and when we need to do a new order. When we are receiving the item. we need to do a record then we store our goods.

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Week 5

Week 5 

On this week, we learn the chapter 4. The menu as a control and marketing tools.

We learn the menu planning that involve the guest and our operation of business. we calculate the contribution margin which is the basis of profitability.  we do some calculations and we learn the theories for calculating them. 

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Week 3

Week 3

On this week class, we cover two chapters of the subject which is chapter 2 and 3. Chapter 2 teach us to understand the different element in hospitality industry, the basic concept of profit and to perform a break-even analysis and understand the budget. It involve us to calculate more of the profit and the budget. On chapter 3, we learn to prepare an operating budget. operating budget is the budget that we need to calculate if we need to serve in an an event or serving a lot of people. all the cost that we use is the operating budget that we calculate. 

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Week 2

Week 2

Today we attend our second class and learn the first chapter of the subject which is the introduction of hospitality and cost control. on today classes we didn't do any calculation. we only learn the basic knowledge of what is hospitality costing and control is. we learn what is the general in this subject. which is most of it is theorical and not practical.

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Week 1

Week 1

Today our semester started with we as usual registering ourself for semester 6 and we will be learning the Hospitality and cost control subject. On this day, we attend our class as usual and we learn the basic on calculating the simple cost of a whole cake. From the ingredients prices, we can calculate the price for a slice of a cake and the price for the whole cake and our profit. We do some exercises and after that the class ends.

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