With so many challenges still impacting on the hospitality sector, 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 return to trading normally is profitable and sustainable. Fluctuating food costs, challenging recruitment issues and the need to reduce wastage means that Food and Beverage Controllers should ensure that every aspect of the purchasing cycle and the costing process through to menu design and pricing is designed to maintain profitability.
‘Food and Beverage Cost Control’ 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.
Who will benefit from this course?
All those required to deliver profit from food and beverage operations including chefs, F&B controllers and restaurant managers.
Photo by Alexander Schimmeck on Unsplash
