Cost Control in Restaurants
About the Training/Workshop
Overview
The progress of any restaurant naturally depends on the ability of the management to achieve its defined objectives and financial goals. When resources are properly utilized, operations are controlled, and potential gaps are acknowledged, this, in effect makes the organization efficient in all costs and profitable. Cost control aides in proper utilization of resources, outlining integral responsibility of each section in the operations, and analyzing all factors affecting profitability. Cost control essentially ensure the survival and success of an operation.
Objective
This seminar aims to focus on the fundamentals and processes in controlling and reducing operational costs, prevention of waste and inefficiencies, analyzing income and expenditure, and implementing proper control and monitoring.
Who Should ParticipateRestaurant operators, managers, chefs, and administrators who aims to effectively contribute to the success and profitability of their respective organizations.
Key Topics
I. Fundamentals of Cost Control
1. Basic Terminologies
2. Basic Cost Control Formulas
3. Issues in Food and Beverage, and Labor Cost Control
II. Cost Control Processes
1. Ordering and Purchasing
2. Receiving (Cost Control Methods)
3. Storing and Issuing
4. Production
5. Selling (Product Mix, Precise Mark-up)
6. Inventory
III. Monitoring and Controlling
1. Customary Standards
2. Corrective Actions
3. Budgeting and Cost Reduction
4. Labor Cost Control
IV. Profitability
1. Revenue and Cost Analysis
2. Basic Financial Management
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Click here to -> CHECK SCHEDULE
TIME: 9:00 AM to 4:00 PM
VENUE: Unit 2 2/F Intellect Bldg. MacArthur Highway, Brgy. San Sebastian, Tarlac City, Tarlac
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OR
Click here to -> REGISTER ONLINE
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Contact Details:
Contact Numbers: (045) 923.1751 or text/call 0920.959.4020 or 0949.993.9043
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