Introduction to Food and Beverage Management

Upon completion of this course participants will be able to:

• Develop cost control by using budgeting.
• Analyze food and beverage costs to determine their positive or negative effect on the operation and to determine the most appropriate methods to correct any problems that may occur.
• Plan the labour requirements for the food and beverage department.
• Analyze labour costs to determine if they are appropriate and to correct any problems that may occur in this area.

CONTENT

Costs and Decision Making
– The Meaning of Cost
– Types of Costs
– Cost Decisions
– Separating Costs Into Fixed and Variable

Cost Control by Budgeting
– Purposes Of Budgeting
– Types Of Budgets
– Budget Preparation
– The Budget Cycle
– Departmental Budgets
– Budgeting In A New Operation

Measurement of Labour Cost
– Labour Cost Ratios
– The Problem of Productivity
– Productivity Improvement Ideas

Labour Cost Standards
– Fixed Element Of Labour Cost
– Job Analysis, Job Description And Task Procedures
– Labour Productivity Standards
– Staffing Guides
– Forecasting
– Staff Scheduling
– Labour Cost Analysis
– Labour Turnover Cost

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties.