INTRODUCTION

Food and beverage control course is the guidance and regulation of the costs and revenue of operating the catering activity in a food and beverage establishment. Successful holistic food and beverage control is imperative for any type of food and beverage operation regardless of its size.

DURATION

5 days

Who should attend?

Leaders, Supervisors, managers, and all employees in the hotel and hospitality industry

COURSE LEVEL: Foundation

Course Objectives

• Understand the objectives of food and beverage cost control.
• Perform a break-even analysis and understand the budget.
• Understand the concepts of standard recipes, yields and portion sizes.
• Understand the methods of food and beverage cost control.
• Understand the basics of revenue control and the differences between manual and computerized systems.
• Understanding some of the basic operating ratios.

COURSE OUTLINE

• Introduction
• Special problem of food and Beverage control
• The fundamental control
  • The planning phase
  • Operational phase
  • The post operation phase
• The reality of control
• Setting the budget and break-even analysis
  • The budget
  • Costs, profits and sales
  • Break-even analysis
  • Essentials of control system
• Basic concepts
  • Production planning
  • Standard yields
  • Standards recipes
  • Standard portion sizes
• Methods of food control
  • Weekly/monthly food cost report
  • A daily food cost report
  • Calculation of the potential food cost
• Methods of beverage control
  • Par stock or bottle control system
  • Potential sales value system
  • The millimeter system
  • Banqueting and function bar system
  • Automated beverage dispensing system
• Epos reporting
  • Menu item Preference
  • Menu item profitability
  • Sales by meal period
  • Sales by server
  • Category report
  • Table waiting times
• Food and beverage control checklist
  • Checklist for the smaller operation
• Revenue control
• Profit sensitivity analysis and menu engineering
  • Profit sensitivity
  • Menu engineering
• Systems of revenue control
  • Manual system
  • Sales checks
  • The cashier’s role
  • Problem of the manual system
• Computerized system
  • Pre-checking system
  • Pre-set pre-checking system
  • Electronic cash registers
  • EPOS control system
• Forecasting
• Operating ratios
  • Total food and beverages sales
  • Departmental profit
  • Ration of food/beverage sales to total sales
  • Average spending power
  • Sales mix
  • Payroll costs
  • Index of profitability
  • Stock turnover
  • Sales per Seat Available
  • Rate of seat turnover
  • Sales per waiter/waitress
  • Sales per square meter

Course Administration Details:

METHODOLOGY

The instructor led trainings are delivered using a blended learning approach and comprises of presentations, guided sessions of practical exercise, web based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields.

All facilitation and course materials will be offered in English. The participants should be reasonably proficient in English.

ACCREDITATION

Upon successful completion of this training, participants will be issued with an Indepth Research Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).

TRAINING VENUE

The training will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments and lunch.

All participants will additionally cater for their, travel expenses, visa application, insurance, and other personal expenses.

ACCOMMODATION AND AIRPORT PICKUP

Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer.

Email:[email protected] or [email protected]  

Mob: +254 715 077 817 or +250 789 621 067

TAILOR- MADE

This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location.

For further inquiries, please contact us on Tel: +254 715 077 817 or +250 789 621 067

Mob: +254 792516000, +254 792516010, +250 789 621 067 or mail [email protected] or [email protected]

PAYMENT

Payment should be transferred to IRES account through bank on or before course start date.

Send proof of payment to [email protected]  or [email protected]

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