Hotel Cost Controller

Cost Controller (CC) is often left out due to Hotel's policies, in terms of its importance as a care taker. There are few Hotel Cost Controller, while many of them are F&B Cost Controller. What exactly the difference between them? A Hotel Cost Controller takes in charge of all cost and expenses related, at some extent up to CAPEX (capital expenditure) and OPEX ( operation expenditure) and some in charge of projects etc.

CC involves in every area, such as in operation, inventory management, procurement/tenders/purchasing, general ledger, reporting, projects, P&L,..etc. It all focuses in the area of minimises cost to maximises profit.
Before I proceed in length, it is organization's objective to keep all moves towards projected goals by meaning to achieved budget.

I will elaborate more in next posting.

Comments

Post a Comment

Popular posts from this blog

KENAPA FIZIKAL INVENTORY TAK TALLY DENGAN GENERAL LEDGER (GL) ????

Image
Assalamualaikum semua... Tajuk kali ni memang perlu diketahui oleh semua Cost Controller atau sesiapa yang terlibat dalam bidang ini. Saya akan tekankan kepada bidang F&B, walaubagaimanapun ianya juga terpakai untuk bidang2 yang lain. Pada penutupan akaun bulanan, semua baki akaun akan dibawa untuk menghasilkan akaun Profit & Loss(P&L)/Akaun Untung Rugi. Bahagian Kos dan Perbelanjaan adalah yang terbesar di dalam keseluruhan P&L. Akaun Inventory/Stok ini akan terdapat pada BALANCE SHEET yang merekodkan asset inventory. Baik, mari kita tengok istilahnya terlebih dahulu... FIZIKAL INVENTORY - jumlah baki penutup atau closing inventory pada akaun penutup. Biasanya pada akhir setiap bulan. Tarikh akhir pengiraan memang tidak sama, bergantung kepada setiap organisasi (Hotel/F&B Outlet/dan lain2). TALLY - bermaksud jumlah nilai/value Fizikal Inventory adalah bersamaan dengan apa yang direkodkan di dalam akaun (General Ledger/Lejar Am). GENERAL LEDGER - Le...
Read more

HOW AIR ASIA MANAGEMENT MANAGING DOWNTURN 2008 TO 2009 - REVISIT

INTRODUCTION In the year 2008 to 2009, Malaysia had been hit by global financial crisis or downturn. United States of America (US) with its Mortgage subprime issues has had its links on fire all over the world. Inevitably, Malaysia also got affected due to high dependency to US market. This paper will analyse and evaluate those downturn issues on its management challenges upon Malaysian low cost airlines namely AirAsia. (The Institute of Strategic and International Studies (ISIS) and University Malaya (UM), 2009) reported that US economic contracting sharply. Hence this will cast doubt on the Government’s 2020 plan. The report further explained that Malaysian GDP declined over the first two quarters of 2009 and was forecasted a shortfall of 26% of targeted 2020’s GDP. Malaysian Government had put stimulus packages to counter the falling aggregated demand on Malaysian economy. As for airlines industry, oil is the main cost generated to fuel the business. Rembr...
Read more

Kenapa Food Cost % bulan ni tinggi ???

Image
Hii semua, anda mungkin membaca post ini disebabkan samada anda seorang Cost Controller (Hotel/Resort/Outlet), F&B Manager, Financial Controller, atau mungkin GM/Owner sesebuah F&B outlet. Baik, biar saya terangkan maksud tajuk kali ni. 1. CARA PENGIRAAN Food Cost % adalah kos peratus bilamana kos Food/makanan dibahagikan dengan hasil/keuntungan/revenue Food/makanan anda (Net/Bersih). Contoh di sini ialah katakan anda menjual Nasi Lemak dgn harga RM5.00 (Net/Bersih - tolak GST/Service charge, atau charge2 yg lain). Jadi revenue = RM5.00 Manakala kosnya pula seperti nasi + santan + telur - daun pisang + minyak + dan sbgainya. Katakan kos makanan tersebut berjumlah RM2.50 (bersih - tidak termasuk kos operasi seperti gaji pekerja, sewa kedai dan sebagainya. Oleh itu Kos % Food/makanan = RM2.50 dibahagikan dengan RM5.00 = 50% 2. BUDGET KOS % Kita katakan kos tersebut tinggi haya bilamana ianya melebihi budget/belanjawan yg telah ditetapkan. Contoh Nasi Le...
Read more