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Date
25 November 2021
Location
Online

2 half days online course: Food and Beverage Cost Control

25 Nov 2021

With increasing costs on the horizon over the next few 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 that the bounce back for your business is profitable and sustainable. Food and Beverage Controllers need to ensure that every stage of the purchasing cycle and the costing process is designed to maintain profitability. This starts with menu planning, costing dishes, choosing suppliers through to production and sale to the customer!

‘Cost Control for Food & Beverage Operations’ has been designed as a short intensive online course to be delivered over two half day sessions, 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.

Cost Control Flier

We can also offer bespoke company courses for five colleagues or more to give your learning objectives more focus: Contact us to discuss your requirements.

Photo by Alexander Schimmeck on Unsplash

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Key Dates

The course is available on the following dates:

Session 1: 25th November from 9.00 - 12.00

Session 2: 26th November from 9.00 - 12.00

Total cost £195.00 + VAT @ 20% per person

Entry Requirements

This event is ideal for Food and Beverage Controllers in all catering outlets including hotels, restaurants, clubs, leisure and public sector.

Organisations Involved

Cost Control for F&B Operations’ is delivered over the course of four 90 minute online sessions on two half days by Debra Adams, an experienced facilitator from arena4finance. Taking a practical approach, the course is highly interactive with polls and quizzes and consists of a series of worked examples, case studies and discussions.

What our clients say:

"Debra Adams is simply amazing at helping non-financial managers to not only understand, but actively engage with, the commercial and financial aspects of their operation. She has a wealth of in-depth knowledge of both operational and strategic finance, specifically in the hospitality industry where margins are tight and cash flow imperative. Knowing the content is one thing, but knowing how to teach others is what Debra excels at, with her years of experiences as a professional lecturer, trainer, coach and teacher.

For over 10 years, she has been my go-to person for training any group of managers at all levels to explore and understand the financial story of their business. She is an invaluable member of our delivery team for the Award-winning Master Innholders Aspiring Leaders Diploma and the MIDAS series."

Dr Hilary Cooke, Founder at Merlin Business Consultancy Ltd

Session Details

Divided into six key topic areas, the course will cover:

  • Best practice in purchasing and stock control
  • Menu planning, standard costing & gross profit management
  • Impact of sales mix and menu engineering
  • Wage & salary scheduling control
  • KPI’s for food & Beverage control
  • Action plans for profit improvement

Outcome

On completion of the course, delegates will be able to:

  • Understand best practice for ordering & purchasing and calculation of gross profit
  • Manage cost of sales with better forecasting, correct pricing and less wastage
  • Manage gross profit margin of promotional activity
  • Forecast wage & salary cost
  • Understand the basics of what figures mean

  • On completion delegates will have the opportunity to complete an online assessment to earn a Certificate of Achievement.

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