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Micro-Credential in Purchasing, Cost and Control DHPC2114 (DiHM) **

Overview: 

This course is designed to expose students with back-of-house management, supervision, menu planning, development and use of standard recipes, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget.

** indicates that these programmes will be offered soon

Programme Fee

Awarding Body: 

This programme is designed, delivered, assessed and awarded by SEGi University through the SEGiUniDigital Platform. 

Discipline: 
Hospitality
Entry Requirements: 

Entry Requirements - No 
Age Experience - 19 Years Above 
Language Proficiency - Yes 
Numeracy Proficiency - No 
Pre-requisites - No

Contents: 
  1. Cost & Sales Concepts. 
  2. The Control Process Control 
  3. Cost/Volume/Profit Relationship 
  4. Purchasing and Receiving Control. 
  5. Storing and Issuing Control 
  6. Production Control 
  7. Monitoring Foodservice Operation 
  8. Menu Engineering & Analysis 
  9. Controlling Sales 
  10. Labour Control
Assessments: 

 Test - 30%
 Assignment 1 - 10%
 Assignment 2 - 10%
 Final Examination - 50%

Career Opportunities: 

With great understanding of the hospitality industry through this programme, you can excel in areas such as hotels, restaurants, catering, retailing and cruise industry.