The Cost and Control for Food and Beverages Operations Course will cover the following topics and more:
- Best practice in purchasing and stock control
- Menu planning, standard costing and gross profit management
- Impact of sales mix
- Inventory Control
- Make or Bauy Decisions
- Beverage Purchasing and Storage
- Wage and salary scheduling and control
- KPI’s for Food and Beverage Control
- Action plans for profit improvement
Course Booking
Please use the "Book Now" or "Inquire" buttons on this page to reserve your space or request for more information
