This course is ideal for those who are looking to develop or refresh their financial skills including:
Food service managers and supervisors
Supervisors in catering with responsibility for costs
Catering staff new to finance
Food and beverage cost controllers
Designed for all types of catering operations, this one day course provides the opportunity to review your purchasing cycle in depth, as well as ensuring selling prices are correct and gross profit margins maximised.
To view a taster featuring 10 top tips for controlling
your Food GP%, click the link to watch a short video:
10 Tips for controlling your food cost percentage
Course Flyer to download
What will the course help you to do?
- Understand how to purchase, receive and store food products with a cost effective approach
- Compute the cost of food used
- Compute the actual cost of a menu item compared to the planned cost
- Develop labour standards and employee planning schedules
- Analyse and evaluate labour usage
- Analyse other expenses in terms of fixed, variable or mixed
All participants will receive a Certificate of Attendance.
‘Food and Beverage Cost Control’ is a highly interactive course, written by Debra Adams, author of the highly acclaimed textbook 'Management Accounting for the Hospitality Industry'. Debra is the Head Trainer for arena4finance, she has a background in Catering Management and is a qualified accountant. Debra has been delivering courses in financial management for hospitality and related topics for over 30 years.
This is a one day course, delivered through workshops, case studies and discussion. Delegates are encouraged to bring examples of their own internal reports. The course content can be adapted to suit the needs of your individual organisation, using internal reports and accounts for discussion and analysis.