Food and Beverage Cost Control in Restaurant Operations
1. Course Overview
The one-day course offers a thorough understanding of the control of gross profit and pricing methods in restaurant operations. This will be a practical session, designed to deal with the daily financial tasks they have to undertake such as ordering, purchasing, gross profit calculations, and how gross profit impacts on sales. Wage and salary controls will also be covered in the program.
2. Who Should Attend?
This program is suitable for head chefs, assistant outlet managers and supervisors.
3. How Will You Benefit?
This program enables the participant to:
• Gain an understanding of best practice for ordering, purchasing, gross profit calculations
• Learn how to manage cost of sales with better forecasting, correct pricing and less wastage
• Forecast wage and salary costs
• Gain a general understanding of what the figures mean.
QAR 1,200 per participant.