With the reopening of the hospitality sector over the coming months, it has never been more critical to manage operating costs, such as the cost of food and beverage as well as payroll and related costs to ensure the bounce back is profitable and sustainable. Fluctuating food costs and the need to reduce wastage means that Food and Beverage Controllers need to ensure that every aspect of the purchasing cycle and the costing process is designed to maintain profitability.
‘Cost Control for Food & Beverage Operations’ has been designed as an online course to help all those in catering businesses who need to manage food and beverage costs, from purchasing through to selling products. The seminar has been designed to help participants understand pricing methods and the control of gross profit as well as assisting with the effective execution of daily tasks such as ordering, storage and issuing stock. Since payroll costs tend to be a significant cost for many, the course will also cover wage and salary controls.
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Photo by Alexander Schimmeck on Unsplash
