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Many restaurants have failed through unmanageable (or simply unmanaged) food and beverage expenses. To make things worse, a lot of them were poised for success in every other way. This is why cost control should take a driving seat in any scheme of restaurant management.
Instructor: Manish GuptaLanguage: English
Without a deliberate system and stringent controls in place, food & beverage costs can easily run amok. Oversized portions, reckless comping policies, excessive ordering of perishables, or simple pilfering by staff can all sink your bottom line.
F & B cost control may be less glamorous than running front-of-house activities or dreaming up new menus. It is, however, no less important to the future of the business than the work the chef does night after night.
A large part of hospitality management is about nothing but keeping costs within reason. In fact, F & B expenses are often the largest in a hotel following labor costs.
Fortunately, there are a number of established procedures for keeping these accounted for and under control:
Some of these aspects are specific to the food and beverage department of a hotel. Others, however, have far wider applications in the hospitality sector generally.
As this is an intermediate-level course, a working knowledge of restaurant and hotel operations is assumed. In roughly three hours, the following subjects will be covered:
Obvious waste is not the only possible sign of an F & B department that’s not in control of its spending. Working through the material in this course will enable you to notice more subtle signs and sub-optimal procedures, boosting your restaurant’s profitability and setting you up for success in a hospitality career.