Soy Consultancy

COST CONTROL

It is the practice of identifying and reducing operating expenses to increase profits.

WHO IS THE COST OFFICER and THEIR DUTIES

Ensuring that entrances and inspections are made about the cost of all kinds of materials, food and beverage sales, cleaning and consumables that will create a cost for the restaurant or hotel. And to ensure that the profit in the current period is at the highest level.

TASKS

(A) Raw material costs
(B) Labor costs
(C) Regulatory costs
(D) Auxiliary costs
(E) Fixed and overhead expenses