This course is designed for all those involved in the management of food and beverageoperations. No prior knowledge of finance and accounting is required
What we will cover:
- Best practice in purchasing and stock control.
- Menu planning, standard costing and gross profit management.
- Impact on sales mix and menu engineering.
- Wage and salary scheduling control.
- KPI’s for food and beverage control.
- Break-even analysis for F&B outlets.
- Action plans for profit improvement.