Published 1/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 823.19 MB | Duration: 1h 7m
By MasterChef Judge
What you'll learn
Recipe Costing
How to Calculate a Food Cost Percentage
Recipe Pricing
Market Benchmarks
Menu Pricing Methods
Contribution Margins
Inventory Management
Bar Inventory Management
Requirements
No Prerequisites
Description
Hospitality Management course covering everything that you need to know about menu costing, inventory and pricing.whether it is your first restaurant or whether you already own one and would like to improved your bottom line. Grow in your business and career today with this course. Develop your knowledge to a higher level. Find out what the tricks of the trade are. As in y other courses, I*like to keep the information I*convey clear and to the point. This Recipe Costing and Inventory Management course is filled with the knowledge and workbooks for your own practice and use. You will be equipped with the tools and knowledge you need to run a menu profitably and efficiently.Use the info in this course to train your team. Keep them in the loop with the systems taught and notice a change in their attitude for the better. And at the end you will be proud of yourself for standing a chance of not being part of the majority of owners that take things for granted or lightly and end up failing.Recipe costingFood Cost PercentageBeverage Cost PercentageMenu cost calculationProducts selling priceIncrease your restaurant/bar bottom lineManage your stock with the right toolsYou'll also get:Recipe Costing SheetsInventory Management SheetPurchasing Monitoring Stock your Restaurant Guide
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: Recipe Costing & Pricing
Lecture 2 Recipe Costing & Pricing - Part 1
Section 3: Recipe Costing & Pricing - Part 2
Lecture 3 Recipe Costing & Pricing
Section 4: Restaurant Inventory Management
Lecture 4 Restaurant Inventory Management
Lecture 5 Filling Out an Inventory Sheet
Restaurant operators, restaurant managers, restaurant owners, customers, employees, chefs, restaurant associations, hospitality industry, restaurant policy makers, CEO, directors, self employed, multinational companies, business students, caterers, suppliers and partners
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