Food and Beverage Cost Control

Course Details

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

The Outcome

What will the course help you to do?

1. Understand how to purchase, receive and store food products with a cost effective approach
2. Compute the cost of food used
3. Compute the actual cost of a menu item compared to the planned cost
4. Develop labour standards and employee planning schedules
5. Analyse and evaluate labour usage
6. Analyse other expenses in terms of fixed, variable or mixed

All participants will receive a Certificate of Attendance.

Course Delivery

The course has been developed by Debra Adams - author of the highly acclaimed textbook "Strategic Management Accounting for the Hospitality, Tourism and Leisure Industries"

The day is complete with course notes and refreshments and is supported by 14-days access to our online study centre. Taking a practical approach, the course is highly interactive and consists of a series of worked examples, case studies and discussions.

Other Information

arena4finance is proud to be the provider of professional development programmes in Financial Management and Revenue Management for HOSPA (formerly BAHA, the British Association of Hospitality Accountants).