Certificate in Food & Beverage Cost Control Metrics
-- ViewingNowThe Certificate in Food & Beverage Cost Control Metrics course is a comprehensive program designed to equip learners with the essential skills necessary for career advancement in the food and beverage industry. This course focuses on the importance of cost control metrics, a critical aspect of managing food and beverage operations successfully.
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โข Food & Beverage Cost Control Fundamentals: Understanding the basics of food and beverage cost control, including prime cost, ideal cost percentages, and the importance of effective cost control metrics. โข Cost of Goods Sold (COGS): In-depth analysis of COGS calculation, management, and strategies to optimize food and beverage costs. โข Inventory Management: Techniques for accurate inventory tracking, including initial markup, par levels, and stock control, to minimize waste and reduce costs. โข Menu Engineering: Utilizing menu engineering principles to optimize menu offerings, pricing, and profitability, while maintaining quality and customer satisfaction. โข Purchasing & Vendor Management: Best practices for vendor selection, negotiation, and relationship management to reduce costs and improve product quality. โข Labor Cost Control: Techniques for managing labor costs, including scheduling, employee performance tracking, and wage control strategies. โข Budgeting & Forecasting: Developing and implementing effective budgeting and forecasting practices for food and beverage operations. โข Performance Metrics & Analysis: Understanding key performance metrics for food and beverage cost control and utilizing data analysis techniques for continuous improvement.
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