Cost And Control For Food And Beverages Operations

Food & Beverage Cost Control course provides a practical and comprehensive overview of cost control methods for the food service industry and how they can be profitably applied. This course establishes useful guidelines for assessing, interpreting, and planning food and beverage operations. Important financial information is presented to assist readers in achieving their goals of minimizing expenditures and maximizing profits. This workshop covers unique topics such as “make or buy” decisions, inventory control, forecasting, and departmental interaction that give this course a richness and relevance students will profit from professionally for years to come. After completing this training course, you will be able to:

-       Comprehend the basics of the food service industry

-       Define the relationship between cost and value

-       Identify the standards for beverage purchasing and storage

-       Identify the steps for performing food cost calculations

-       Identify the steps to analyze cost-volume-profit relationships

•         Best practice in purchasing and stock control
•         Menu planning, standard costing and gross profit management
•         Impact of sales mix
•         Inventory Control
•         Make or Buy Decisions
•         Beverage Purchasing and Storage
•         Wage and salary scheduling and control
•         KPI’s for Food and Beverage Control
•         Action plans for profit improvement 

FOR WHOM:

Chef Managers, Accountants, Auditors, Supervisors, Stores Managers and others who perform related functions.

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties.