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Catering And Accommodation Costing And Control

Catering and Accommodation Operations · Level 5  ·  3 Chapters

Compiled by: Grace Muriuki

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What Catering And Accommodation Costing And Control covers

Catering and Accommodation Operations Level 5 includes Catering And Accommodation Costing And Control: buying, storing, costing and pricing. You begin with the basic policies of food control, purchasing, choosing suppliers, buying food commodities and what to check when receiving materials. Store keeping follows: definitions, coding of materials, valuation methods, issuing goods from the store and the aims of stock taking. The last outcome turns to costing and pricing, with methods of pricing, why pricing matters, breakeven analysis and pricing adjustments. In practice you prepare purchase requisitions and orders, record materials, value and issue them, and price products and services.

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Careers after Catering And Accommodation Costing And Control

This unit covers purchasing and receiving, store keeping, and costing and pricing for catering and accommodation materials, products and services.

  • Purchasing offices of lodges in Nanyuki - prepare purchase requisitions and purchase orders and identify suppliers by workplace policy.
  • Receiving bays of beach hotels in Malindi - receive catering and accommodation materials and record what has been procured.
  • Stores of institutional kitchens in Embu - code and value materials, issue goods and carry out stock-taking.
  • Costing sections of tented camps in Narok - cost materials and set prices for products and services.
  • A tea room you run in Kericho - use breakeven analysis to price the menu and adjust prices as the market moves.
  • Hotel stationery and supplies stores in Kakamega - record procured materials, issue them against requisitions and take part in the stock-taking exercise.

Bring a purchase order or a stock record you have filled in, and be ready to explain each entry.

Chapters

1
Perform catering and accommodation purchasing and receiving procedures
19 topics
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2
Perform catering and accommodation store keeping procedures
13 topics
Open chapter →
3
Perform catering and accommodation costing and pricing
9 topics
Open chapter →
What Catering And Accommodation Costing And Control covers: 15 main topics in 3 chapters

1. Perform catering and accommodation purchasing and receiving procedures

  1. 1.1 Basic Policies of Food Control
  2. 1.2 Introduction to purchasing
  3. 1.3 Factors to consider when sourcing for supplier
  4. 1.4 Factors to consider when purchasing food commodities
  5. 1.5 Points to Consider When Receiving Catering and Accommodation Materials

2. Perform catering and accommodation store keeping procedures

  1. 2.1 Definitions of Terms
  2. 2.2 Coding of catering and accommodation materials
  3. 2.3 Material valuation methods
  4. 2.4 Points to consider when issuing goods in the store
  5. 2.5 Objectives of stock taking

3. Perform catering and accommodation costing and pricing

  1. 3.1 Definition of Terms
  2. 3.2 Methods of pricing
  3. 3.3 Importance of pricing
  4. 3.4 Breakeven analysis
  5. 3.5 Pricing Adjustments

Revise this unit

Exam-style questions 42 Written to CDACC standard, with answers Test yourself 118 Multiple-choice, one at a time Practise questions 95 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 29 What the assessor asks, and how to answer out loud Worked calculations 21 Step-by-step maths with the common mistakes Quick cards 555 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 3 On site, what would you do? Workplace scenarios 60 Real site situations — what would you do? Turn this into income 36 Where this skill earns — what to charge, how to find clients

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