Flexible Learning That Enhances Your Potential
Micro-Credential in Purchasing, Cost and Control DHPC2114 (DiHM) **
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.
This programme is designed, delivered, assessed and awarded by SEGi University through the Africa Open Learning Platform.
Entry Requirements - No
Age Experience - 19 Years Above
Language Proficiency - Yes
Numeracy Proficiency - No
Pre-requisites - No
- Cost & Sales Concepts.
- The Control Process Control
- Cost/Volume/Profit Relationship
- Purchasing and Receiving Control.
- Storing and Issuing Control
- Production Control
- Monitoring Foodservice Operation
- Menu Engineering & Analysis
- Controlling Sales
- Labour Control
Test - 30%
Assignment 1 - 10%
Assignment 2 - 10%
Final Examination - 50%
With great understanding of the hospitality industry through this programme, you can excel in areas such as hotels, restaurants, catering, retailing and cruise industry.