Cost Management and Control for Food and Beverage Operations

This course provides a comprehensive understanding of cost management and control in food and beverage operations, equipping participants with the necessary skills to optimize costs, improve profitability, and make informed decisions for the success of their hospitality businesses.
Objectives:
• Understand the principles of cost management and control in food and beverage operations
• Learn techniques to optimize costs and improve profitability
• Develop skills to analyze and interpret financial data for effective decision-making
Course Content:Introduction to Cost Management in Food and Beverage Operations
• Importance of cost management in the hospitality industry
• Factors affecting costs in food and beverage operations
Food Cost Control
• Purchasing and receiving procedures
• Inventory management
• Portion control
• Menu engineering and pricing strategies
• Waste management and reduction techniques
Beverage Cost Control
• Purchasing and receiving procedures for beverages
• Inventory management for liquor, wine, and beer
• Portion control and serving sizes
• Pricing strategies for beverages
• Wastage control and reduction techniques
Labor Cost Control
• Staffing requirements and scheduling
• Productivity and efficiency measures
• Payroll and benefits management
• Labor cost analysis and optimization
Financial Analysis and Reporting
• Understanding financial statements in food and beverage operations
• Ratio analysis and benchmarking
• Variance analysis and cost control measures
• Budgeting and forecasting techniques
Cost-Saving Strategies and Best Practices
• Identifying and implementing cost-saving opportunities
• Supplier negotiations and contract management
• Energy and resource conservation measures
• Sustainability and environmental considerations

FOR WHOM:
Chef Managers, Accountants, Auditors, Supervisors, Stores Managers and others who perform related functions.
Methodology
The training methodology integrates lectures, interactive discussions, collaborative group exercises, and illustrative examples. Participants will acquire a blend of theoretical insights and hands-on practical experience, emphasizing the application of learned techniques. This approach ensures that attendees return to their professional environments equipped with both the competence and self-assurance to effectively implement the acquired skills in their responsibilities

DATE:
1ST BATCH:        28th – 31st Jan, 2025     

2ND BATCH:       27th – 30th May, 2025
3RDBATCH:        14th – 17th Oct, 2025