Food & Beverages Cost Control for Operations Personnel - Comfori New Workshop 2016

Date: 28th Mar 2016                             By: Norasikin Jazlan

  1. Successful restaurant personnel, including chefs, restaurant  managers, food and beverage controllers, dining room managers, and stewards have  the ability to keep costs at predetermined levels. They understand that successful operations require that costs be carefully established and monitored so that profit will result.  
  2. Food, beverage, and labor costs generally represent between 60% and 70% of the total costs of a restaurant operation. If these costs are not carefully established and monitored, they can gradually increase until profit is eliminated and losses are sustained. 

Learning Objectives 
  •  Define the terms cost and sales. 
  • Define and provide an example of the following types of costs: fixed, directly variable, semi variable, controllable, non-controllable, unit, total, prime, historical, and planned. 
  • Provide several examples illustrating monetary and nonmonetary sales concepts. 
  • Describe the significance of cost - to - sales relationships and identify several cost to sales ratios important in food and beverage management. 
  • Identify the formulas used to compute cost percent and sales price. 
  • Describe factors that cause industry wide variations in cost percentages. 
  • Explain the value of comparing current cost - to - sales ratios with those for previous periods. 

Learning Outcomes: 

At the end of this programme you will have gained the following : 
  • Develop and use an inventory control system for beverage control 
  • Use revenue, covers and average cheque historical to forecast sales 
  • Discuss the importance of cost controls in the successful operation of a food and beverage business 
  • Create and use a budget for identifying control issues 
  • Use breakeven analysis for planning and decision making 
  • Understand and identify control procedures, forms and systems used in the purchasing, receiving, storage, issuing, production and service of both food and beverage 
  • Discuss the control of other direct operating costs 
  • Analyse a menu’s pricing structure with respect to profitability and popularity 
  • Set menu prices both scientifically and with qualitative considerations 
  • Discuss the concept of sales mix and the role it plays in food and beverage cost 
  • Discuss the importance of sales (revenue control) and systems which can be put in place to minimize losses 
  • Discuss the increasing role of technology on control 
  • Make decisions which maximize profitability through control of costs. 

Knowledge Seekers 

Head Chefs, Sous Chefs, Kitchen Managers, Food and Beverage Managers and Business Owners. 



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