Hotel Management. REDUCE HIGH F&B OPERATING COSTS
INCREASE YOUR OUTLET REVENUE BY REDUCING F&B OPERATING COSTS. Hospitality Management. Restaurant & Bar Management
Description
Hospitality managers must understand accounting, marketing, and regulatory matters, as well as food and beverage hygiene, manufacturing, and service processes, in order to successfully monitor costs.
Your goals as a Restaurant / Outlet manager, owner, regardless of the rank, would require cost control, which can clash with the expectations of other staff members at times. This course will show how to analyze the operations in detail and decide the best action to be taken. This course was created to discuss effective cost management techniques and practices with everyone who wants to refresh or refine their understanding of cost control and everyday problems and find the way how to solve them. Might be you already know these issues in your outlet, but you just can't find the solutions for it. Might be you didn't even realize you have these issues in your restaurant or bar until it was mentioned over here.
In the course, will be discussed the problem and next to each problem various solutions that you can implement. Will be provided instructions on how to prepare, analyze, and view the various cost management facets of food and beverage activities, as well as critical financial data to achieve the company's targets.
What You Will Learn!
- Identify problems & challenges in the venue that increasing operating costs
- Solve F&B operating costs problems
- Will be able to increase venue or outlet revenue
- Grow in your career
Who Should Attend!
- Restaurant Managers who want to refresh their knowledge or find more ways to reduce F&B Costs
- Supervisors who want to challenge them self's and learn new skills that would help them to grow in their career
- Small business owners who want to refresh their knowledge or find more ways to reduce F&B Costs