Saving the Dough: Cost Control in the Food and Beverage Industry
13
Lessons
8
Videos & Activities
Management
Skill Level
4h
Duration
Eng + Spa
Languages
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Overview
This course will provide you with a comprehensive understanding of the principles and best practices of food and beverage cost control in the hospitality industry.
Learn to control your restaurant’s costs for successful budget management and profit optimization. This training provides you with the necessary tools to manage and control the costs of your restaurant to minimize expenses and increase profits.
The course will also cover the importance of inventory management, including receiving, storage, and issuing of food and beverage items.
Additionally, you will learn about menu planning and pricing, and the impact of menu design on food and beverage cost control.
With the help of real examples and industry leading guidance, this course will empower you to effectively manage food and beverage costs and improve profitability in a hospitality operation.
This course was created by Roger Gallifa, F&B specialist & teacher with 31 years of experience in the sector.
Completing this course will help you:
- Understand the profit and loss (income) statement.
- Implement a productive inventory and storage system for food and beverage products.
- Accurately calculate expenses and cost percentages for food and beverages.
- Understand the difference between the product costs that an operation actually achieved versus the product costs that the operation hoped to achieve.
- Define the components of labor costs.
Who is the course for?
The course is designed for industry professionals to provide them with a detailed understanding of cost management and control in the F&B industry.
Learning Path
In this module, we will be introducing the importance of understanding and managing costs in the restaurant industry. Effective cost control is essential for maintaining profitability and ensuring the long-term success of a restaurant.
In this module, we will be discussing the importance of accurate consumption calculation and inventory management in the restaurant industry. Inventory discrepancies can have a significant impact on a restaurant’s profitability, and proper consumption calculation is a key aspect of controlling costs. We will cover key concepts such as stocktaking, inventory forecasting, and variance analysis, and we will learn how to use these concepts to identify and resolve inventory discrepancies.
In this module about Cost Breakdown Structure (CBS) and Technical Data Sheet (TDS) we will focus on the importance of understanding the costs of ingredients and menu items in the restaurant industry. By using CBS and TDS, restaurant managers and owners can accurately calculate the cost of each menu item, which is crucial for pricing, inventory management, and overall profitability.
In this module, you will learn the structure of the Profit & Loss account. By understanding the components of a profit and loss account, restaurant managers and owners can make informed decisions that will ultimately improve the profitability of their operation.
