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Food and Beverage Cost Control

arena4finance is proud to partner with The University Caterers Organisation (TUCO), to offer this one day skills development event to all those involved with the management of food and beverage operations, from head chefs to food and beverage controllers.

‘Cost Control for F&B Operations’ has the purpose of assisting businesses in the effective management and control of food costs, which will have a direct impact on profitability.

The course is designed to help delegates understand pricing methods and the control of gross profit, as well as assisting them with the effective execution of daily financial tasks such as ordering, purchasing and gross profit calculation. Since staffing costs tend to be a significant expense alongside food costs in food and beverage establishments, the course will also cover wage and salary controls.

Feedback from our previous attendees include "Great Day" and "Great introduction to F & B costing", "A brilliant beginners guide to cost control management for the hospitality industry" and "A very well run course that deals with up-to-date methods of calculation and the latest industry practices"

Upcoming dates:

  • 9th May 2017 - London School of Economics

To book direct with TUCO please click here

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Course Details

Divided into seven key topic areas, the course covers:

  • Best practice in purchasing and stock control
  • Menu planning, standard costing and gross profit management
  • Impact of sales mix
  • Wage and salary scheduling control
  • KPI’s for food and beverage control
  • Break-even analysis for F&B outlets
  • Action plans for profit improvement

Cost Control for Food & Beverage Operations Flyer

The 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 and salary cost
  • Understand the basics of what the figures mean

All delegates will be provided with course notes and will be issued with a certificate of attendance upon completion of the day.

Course Delivery

‘Cost Control for F&B Operations’ has been written by Debra Adams, author of the textbook 'Management Accounting for the Hospitality Industry' and is delivered over the course of one day by an experienced facilitator from arena4finance. The day is complete with course notes and refreshments. Taking a practical approach, the course is highly interactive and consists of a series of worked examples, case studies and discussions.

This course is offered in partnership with the Hospitality Professionals Association (www.hospa.org)

arena4finance is proud to be the provider of professional development programmes in Financial Management and Revenue Management for HOSPA (formerly BAHA, the British Association of Hospitality Accountants).

We regularly provide training support for recognised industry bodies including the Institute of Hospitality, the MasterInnholders, TUCO and major operators in the sector.

Other Information

The course is suitable for any food and beverage operation within any industry, including:

  • Hotels
  • Restaurants and other Food Outlets
  • Pubs and Bars
  • Contract Caterers
  • Retail Outlets
  • Schools and Universities
  • Hospitals and Care Homes
  • Amusement Parks
  • Airlines and Cruise Lines
  • Sports and Leisure Clubs

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