Cost Management and Control for 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.

1ST BATCH: Tuesday, January 20, 2026 — Friday, January 23, 2026.

2ND BATCH: Tuesday, May 12, 2026 — Friday, May 15, 2026.

3RD BATCH: Tuesday, September 8, 2026 — Friday, September 11, 2026.

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.