Principles Of Food & Beverage, and Labour Cost Controls

OVERVIEW

Principles of Food & Beverage, and Labour Cost Controls has been written to provide trainees with knowledge of the principles necessary to keep Food & Beverage costs under control and to manage a profitable operation. This seminar/webinar will defined the cost control course for generations of food & beverage team + finance and other related departments and the hotel operation continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment. Key terms, Key concepts, review questions, and spreadsheet exercises reinforce and support trainees understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.

LEARNING OUTCOME

A successful hotel operation is not about the property alone BUT mainly on its people and their professional application of their hospitality operations skills and knowledge. The HTS Training Solutions of Principles of Food & Beverage, and Labour Cost Controls will be CUSTOMIZED and concentrated subject learning for the attendees of the webinar.

LEARNING METHODOLOGIES

• PPT Presentation
• Training Manuals
• Lectures and Comparison Studies
• Food & Beverage Costing Analysis
• Effective People and Business Management outlook
• Video Presentation