Job Description (JD)
| Nama Program | Penyediaan & Pembuatan Makanan [HT-012-3:2012] |
|---|---|
| Kod CU | HT-012-3:2012-E01 |
| Competency | Elektif |
| Tajuk CU | BASIC COST CONTROL |
| Penerangan CU | The CU title describes the competency in basic cost control. He or she is the person to carry out basic cost control at the work area. The person who is competent in this CU shall be able to identify basic yield cost analysis and food cost percentage, determine portion control, carry out food cost control and maintain procurement and inventory report in accordance with standard accounting practices and standard recipes. The outcome of this competency is to expose and familiarize the person on the basic cost control in accordance with company accounting practices. |
| Tempoh Latihan | 200 |
| Objektif Pembelajaran | The person who is competent in this CU shall be able to practice basic cost control to expose and familiarize them on its functions in accordance with company accounting practices. Upon completion of this competency unit, trainee will be able to:- Identify basic yield cost analysis and food cost percentage Determine food portion control Carry out food cost control Maintain procurement and inventory report |
| Pra-Syarat | 0 |