Food and Beverage Planning and Cost Control

Effective planning and cost control management determine the operating and financial success of a foodservice operation.  As a marketable and successful manager, you are required to have the practical knowledge and skills in order to understand the relationship of costs, sales and profits, use appropriate techniques for monitoring thoroughly financial performance along with each phase of the four-step control process and take promptly corrective action for reaching organizational goals, establishing effective procedures and metrics for monitoring food and beverage sales performance and

Upon successful completion of this certificate you will be able to:

• Understand and identify the nature of different cost classifications
• Use computations and formulas to establish meaningful relationships among costs, sales revenue and profits
• Develop and implement the necessary processes and controls for measuring and improving employee and organizational performance
• Explore and utilize various standards and procedures for managing all steps of the food and beverage control process
• Establish effective procedures and metrics for monitoring food and beverage sales performance
• Consider and apply efficient labor controls for obtaining maximum employee productivity

This certificate consists of the following six courses:

• Cost, Sales and Profit Concepts
• Cost-Volume-Profit (C-V-P) Relationships
• The Food Control Process
• The Beverage Control Process
• Managing Sales for Food and Beverages
• Labor Cost Considerations

Code: FBC510

Duration: 6 weeks

Equivalent Credits: 3 U.S./10 U.K.

Courses: 6

Award: Certificate of Completion in ‘Food and Beverage Planning and Cost Control’

Price: $590