ONLINE TRAINING: COST CONTROL OF FOOD AND LABOR IN RESTAURANTS

Cost Control of Food and Labor in Restaurants and Other Food Business

The restaurant business is not just about serving good food and beverage to customers. There are costs involved and an effective control and management are necessary for it to be successful and profitable. And these costs need to be controlled in order for us to have a smooth sailing operation. A restaurateur or a manager needs to know the different procedures and control techniques employed in the restaurant industry. Aside from that one also has to be knowledgeable on to how ****yze these tools in order to maximize profit.

Key Topics

I. The Control Process

II. Cost and Sales Concept
A. What is cost?
B. What is sales?

III. Break Even ****ysis

IV. Control Processes in the Flow of Food
A. Purchasing and Receiving
i. Specifications
ii. Ordering Systems and Calculations
iii. Receiving Procedures
B. Food Storing and Issuing
C. Food Production
D. Standardized Recipes

V. Inventory Control Systems
A. Inventory Procedures
B. Inventory Valuation

VI. Menu ****ysis
A. What dishes are profitable?
B. How to know if a dish should be kept or removed?

VII. Labor Cost Control
A. Measuring Labor Productivity

To learn more, please join our webinar. Please call or text: 0915.205.0133 | 0908.342.3162 | 0933.584.7266 | (02) 8.727.5628, or email us the following details at [email protected] so we can better assist you:


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