ΠΕΡΙΓΡΑΦΗ

This is an essential management program, that introduces Hospitality key staff to the control processes used to reduce costs and increase efficiency in food and beverage operations. The course explores how planning and control functions can help operations work smarter, compete for market share, and provide value to guests.

This well designed course has a greater focus on point-of-sale systems and other new technologies and how they contribute to control processes and procedures. New "Effective Control Tactic" features throughout the program highlight basic principles of effective food and beverage management. 

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

 Heads or Supervisors in F & B Departments, Chefs, Owners and Managers in Restaurant and Bars

ΠΕΡΙΣΣΟΤΕΡΕΣ ΠΛΗΡΟΦΟΡΙΕΣ

Topics:

The Challenge of F & B Operations

 The Control Function

 The Menu: The Foundation for Control

 Operations Budgeting and Cost-Volume Profit Analysis

 Determining Food and Beverage Standards

 Purchasing and Receiving Controls

 Storing and Issuing Controls

 Production and Serving Controls

 Calculating Actual Food and Beverage Costs

 Control: Analysis, Corrective Action, and

Evaluation

 Revenue Control

 Preventing Theft of Revenue

 Labor Cost Control

Instructor

Antonis Antoniou