Cost Control in Hospitality – WIIFM
Students normally dread learning math and often wonder why they must learn cost control techniques for controlling food, beverage & labour cost.
I like to share with students that these techniques although key to a hospitality business can in fact be adapted to any kind of business environment.
Students are also motivated to use the techniques learned and control their food, beverage costs in their own homes by treating their kitchens as a restaurant kitchen and their family members as guests. In this way, they know where their costs are high and then can take preventive measures and save more money by the end of the month.
This technique has really helped students understand the WIIFM and learn better from their day-to-day examples and lifestyles.
Example for "Cost Control in Hospitality – WIIFM":
https://centennialcollegeedu-my.sharepoint.com/:w:/g/personal/hbatliwa_my_centennialcollege_ca/EbxqFJbwaCRHnF_lvfNrHisBWTGOtaXARlg28ergL9yTGQ?e=wGg3Je
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