Masterclass Certificate in F&B Cost Control for Chefs
-- ViewingNowThe Masterclass Certificate in F&B Cost Control for Chefs is a comprehensive course designed to empower chefs with essential cost control skills. In the highly competitive food and beverage industry, understanding and managing costs is vital for any culinary professional seeking career advancement.
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GBP £ 140
GBP £ 202
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โข Fundamentals of F&B Cost Control: An introduction to the key concepts of food and beverage cost control, including prime costs, ideal food cost percentages, and menu pricing strategies. โข Inventory Management: Techniques for efficient inventory management, including stock control, order management, and supplier negotiations. โข Menu Engineering: An exploration of menu engineering principles, including item classification, menu design, and profit optimization. โข Labor Cost Management: Methods for controlling labor costs, including scheduling, time and attendance tracking, and performance evaluations. โข Financial Analysis and Reporting: An overview of financial analysis and reporting techniques, including cost of goods sold (COGS), labor cost analysis, and variance analysis. โข Budgeting and Forecasting: Best practices for budgeting and forecasting, including setting up a budget, tracking actual costs, and forecasting future expenses. โข Purchasing and Receiving: Strategies for effective purchasing and receiving, including vendor selection, ingredient standardization, and receiving inspections. โข Waste Management: Techniques for minimizing food waste, including portion control, inventory rotation, and creative use of leftovers.
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