| Summary _ The program of Cost Controlling is a very important section of the F&B Dept. Mr Daouliaris, the Director of Studies at ETOILE by Les Chefs, the Centre of Hospitality and Gastronomy Studies, worked as t?p executive in the largest hotel Chain in Greece, and implemented the program to 14 City Hotels._ The implementation was very successful and the feedback more than encouraging. The innovation of this initiative is that it proved active before its formulation to a teaching module. The challenge was for teaching to become an absolute success; creating executives of high esteem, who will implement the innovative program to their jobs and benefit their employers._ The structure is based on its simplicity, it lasts a short time, addresses to a wide audience (middle management in Reservations, Revenue dept, sales, F&B dept.) and the participants of the program have a guarantee of success and promotion. It is taught via skype for 15 days, 2 hours per day, with combination of practice and exercises. Because of its simplicity and understanding, while it is technical module, it has a great impact on other Hospitality Schools. All the students find it extremely useful because it has direct application to the industry; in terms of what is being taught is based on real working conditions. |
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