Learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. Topics include information on multi-unit management, and technology applications. This course also includes cutting-edge resources for food and beverage professionals.
Planning and Control in Food and Beverage Operations
- Commercial and non-commercial food service operations.
- Distinguishing revenue centres from support centres in hospitality organisations.
- Control procedures aimed at helping managers assess operational results.
- Food service control points.
- The operating budget as a planning and control tool.
- Factors that influence menu planning strategies.
- Standard yields for food products.
- Calculation of standard portion costs and standard dinner costs for food items on the basis of standard recipes and standard portion sizes.
- Factors influencing the purchasing of food products.
- Physical and perpetual inventory systems and turnover rate.
- Automated technology applications designed for inventory management.
- Food production requirements and planning.
- The FIFO, LIFO, actual cost, and weighted average methods to calculate the value of products in inventory.
- Server banking and cashier banking systems.
- Using point-of-sale reports as revenue control tools.
- Reduction of theft.
- Orientation programs, training programs, and employee performance evaluations.
- Fixed and variable labour in relation to food and beverage operations.