This course provides a practical, integrated framework for cost monitoring in the hospitality sector. You will learn to identify and classify fixed and variable costs and understand their impact on profit margins across different operating units such as hotels, restaurants, and ancillary services. The course covers key performance indicators (KPIs) related to costs and how to prepare realistic budgets and financial forecasts, along with techniques for menu engineering, procurement improvement, inventory management, and waste reduction. It also introduces digital tools and dashboards that facilitate daily monitoring and precise reporting for decision-makers. Through case studies and hands-on exercises, participants will gain skills in financial analysis and cost-based decision making to support profitability and operational efficiency. By the end, you will be able to implement an actionable cost-control plan and monitor performance continuously.