Hotel Management. REDUCE HIGH F&B OPERATING COSTS

Hotel Management. REDUCE HIGH F&B OPERATING COSTS

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.

INCREASE YOUR OUTLET REVENUE BY REDUCING F&B OPERATING COSTS. Hospitality Management.

Url: View Details

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

Rating: 4.80769

Level: Intermediate Level

Duration: 1 hour

Instructor: Diemante Sulciute