What You Will Learn!
- Recipe Costing
- How to Calculate a Food Cost Percentage
- Recipe Pricing
- Market Benchmarks
- Menu Pricing Methods
- Contribution Margins
- Inventory Management
- Bar Inventory Management
Description
Hospitality Management course covering everything that you need to know about menu costing, inventory and pricing.
whether it is your first restaurant or whether you already own one and would like to improved your bottom line. Grow in your business and career today with this course. Develop your knowledge to a higher level. Find out what the tricks of the trade are. As in y other courses, I like to keep the information I convey clear and to the point. This Recipe Costing and Inventory Management course is filled with the knowledge and workbooks for your own practice and use. You will be equipped with the tools and knowledge you need to run a menu profitably and efficiently.
Use the info in this course to train your team. Keep them in the loop with the systems taught and notice a change in their attitude for the better. And at the end you will be proud of yourself for standing a chance of not being part of the majority of owners that take things for granted or lightly and end up failing.
Recipe costing
Food Cost Percentage
Beverage Cost Percentage
Menu cost calculation
Products selling price
Increase your restaurant/bar bottom line
Manage your stock with the right tools
You'll also get:
Recipe Costing Sheets
Inventory Management Sheet
Purchasing Monitoring
Stock your Restaurant Guide
Who Should Attend!
- Restaurant operators, restaurant managers, restaurant owners, customers, employees, chefs, restaurant associations, hospitality industry, restaurant policy makers, CEO, directors, self employed, multinational companies, business students, caterers, suppliers and partners
