Description

The Cost Control for Food & Beverage Managers course is delivered over a one day workshop or two half days online and is designed to help all those in catering businesses who need to manage food and beverage costs, from purchasing through to selling products. The sessions have been designed to help participants understand pricing methods and the control of gross profit as well as assisting with the effective execution of daily tasks such as ordering, storage, waste reduction and issuing stock. Since payroll costs tend to be a significant cost for many, the course will also cover wage and salary controls.

This course is ideal for restaurant managers, food and beverage controllers and chefs wanting to learn more about catering finance. Contact us discuss your requirements.

Total cost: £210.00 including VAT.

To book a course, email hello@arena4finance.co.uk or fill in the form below.

More Information

The Cost Control for Food and Beverage Managers course is delivered over a full day workshop or two half days online by Debra Adams, the founder of arena4finance. Taking a practical approach, the course is highly interactive with polls and quizzes and consists of a series of worked examples, case studies and discussions.

Session Details

Divided into six key topic areas, the course will cover:

• Purchasing and inventory management including waste reduction
• Menu planning, standard costing & gross profit management
• Impact of sales mix and menu engineering
• Wage & salary forecasting and management
• KPI’s for Food & Beverage control
• Action plans for profit improvement

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 and manage wage & salary cost
• Understand the basics of what the figures mean

What our clients say:

“Debra Adams is simply amazing at helping non-financial managers to not only understand, but actively engage with, the commercial and financial aspects of their operation. She has a wealth of in-depth knowledge of both operational and strategic finance, specifically in the hospitality industry where margins are tight and cash flow imperative. Knowing the content is one thing, but knowing how to teach others is what Debra excels at, with her years of experiences as a professional lecturer, trainer, coach and teacher.

For over 10 years, she has been my go-to person for training any group of managers at all levels to explore and understand the financial story of their business. She is an invaluable member of our delivery team for the Award-winning Master Innholders Aspiring Leaders Diploma and the MIDAS series.”

Dr Hilary Cooke, Founder at Merlin Business Consultancy Ltd

This course provides a comprehensive overview of critical areas for managing gross profit including effective purchasing techniques and stock control, menu planning and upselling, food waste reduction as well as payroll cost management, and an improved understanding of the profit and loss statement. Participants will engage in interactive sessions featuring polls, quizzes, case studies, and discussions, fostering practical application of the concepts to improve financial skills.