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How to make a profit from restaurants, cafeterias and events

This event will enable food service managers and supervisors to focus on how to plan and manage commercial catering operations including events and banqueting to drive a surplus.

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Course Details

The Outcome

What will the course help you to do?

- Costing events and one off hospitality activities
- Using standard costs for forecasting
- Setting selling prices and producing quotations
- Use Revenue Management techniques for food and beverage operations
- Use menu engineering techniques to manage product profitability
- Calculating the breakeven point and planning for profit
- Use and interpret key performance indicators
- Post event monitoring and variance analysis

Course Delivery

The sessions will be delivered by Debra Adams from arena4finance.

The course has been written by Debra Adams, author of the highly acclaimed textbook 'Management Accounting for the Hospitality Industry', and is delivered over the course of one day for local authorities across the UK.

Debra Adams is the Head Trainer for arena4finance and has been delivering courses for APSE for the past three years. She has a background in Catering Management and is a qualified accountant. Debra has been delivering courses in food cost control and related topics for over 25 years.

Other Information

This course is ideal for those who are looking to develop or refresh their financial skills including:

Food service managers and supervisors, Budget holders, Supervisors in catering with responsibility for making a surplus

What the delegates say:

“Lovely trainer - Debra Adams gave time for candidates to talk and discuss different working practices, which will help when putting information learnt into practice"

Course Booking

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