Executive Development Programme in Food Cost Control: Impactful Strategies
-- ViewingNowThe Executive Development Programme in Food Cost Control is a certificate course designed to empower professionals with impactful strategies for managing food costs effectively. This programme is crucial in the current hospitality landscape, where controlling food costs has become increasingly important for business success.
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โข Food Cost Management Fundamentals: Understanding food cost, prime cost, and their impact on profitability.
โข Inventory Control Techniques: Implementing effective inventory management strategies to reduce waste and optimize stock levels.
โข Menu Engineering for Profit: Designing menus to maximize profits by analyzing menu item costs and popularity.
โข Purchasing and Vendor Management: Developing strategies for purchasing, negotiation, and vendor relationship management to control food costs.
โข Portion Control and Yield Management: Implementing portion control and yield management practices to minimize waste and optimize ingredient usage.
โข Financial Analysis for Food Cost Control: Analyzing financial reports and key performance indicators (KPIs) to monitor and improve food cost performance.
โข Staff Training and Accountability: Building a culture of food cost control through effective staff training and accountability measures.
โข Technology Solutions for Food Cost Control: Exploring technology solutions and data analytics to streamline food cost management processes.
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