Description:

Running a food-service operation does not only mean serving food and beverage to your customers and satisfying them. Since it is a business operation it also means running it profitably. Many first time food-service operators think that a good sale means good business. Contrary to this, a experienced manager will know that a good business also means controlling costs and managing profits without compromising on quality  and values. This program is aimed at answering a  number of questions and issues regarding Food & Beverage Management and Controls that are often faced by a food service Manager on a daily basis.

Who can take this module:

This program is meant for the following:

• Food Service organisations that want to implement better controls for higher profitability.

• Entrepreneurs who are involved in food-service operations of any kind, such as restaurants, fast food outlets, take-aways, canteens, industrial catering etc. or who wishes to venture into it.
• Managers working in Food-service operations who wants to sharpen and enhance their managerial capabilities by instituting better control.
• Other executives who are aiming at the managerial positions in Food & Beverage industry.

 

Content/ Syllabus Overview:

• Understand the basics of controls, its process, systems and do a cost benefit analysis of instituting a control system.
• Understand the various concepts of Revenue and Expenses.
• Predict future sales for better planning.
• Manage food cost at the level of purchasing, receiving and storing and by proper inventory control.
• Manage and control the production process in the kitchen for better efficiency.
• Control Food Cost by estimating standard food costs, monitoring the daily costs and implementing techniques of bringing it down to acceptable level.
• Fix menu prices logically keeping into considerations different factors influencing his business.
• Safeguard revenue from possible threats leading to losses.

Manage the business for profits by implementing techniques and tools such as menu analysis, Budgeting, Variance analysis etc.