Planning and Control for Food and Beverage Operations

Introduction

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.

What will I learn?

• 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.

*Please note that no refund is given once the short learning programme has been purchased.