Food and Beverage Control Course


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 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

Enroll for this Course

We are proud to offer this course in a variety of training formats to suit your needs.

IRES

Enroll to In-Person (Face to Face)

We use the highest quality learning facilities to make sure your experience is as comfortable as possible.

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IRES

Enroll for a Virtual Zoom Class

Join a scheduled class with a live instructor and other delegates.

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IRES

Enroll for Online Self-paced Class

Keep track of your own progression throughout your course and ensure continuous improvement.

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Benefits of Taking a Course at IRES

LEARN

Our courses are carefully curated to keep you abreast of latest industry trends, technological advancements, and best practices. We employ a variety of teaching methodologies, including hands-on workshops, case studies, and interactive sessions, all aimed at fostering an engaging and effective learning environment. Our expert instructors bring a wealth of knowledge and real-world experience, providing our clients with insights that can be immediately applied in their professional lives.

NETWORK

Our courses serve as a vibrant platform for professionals to connect and engage with a diverse community of peers, industry leaders, and experts. By participating in our programs, you gain access to an invaluable network that spans across various sectors and geographical boundaries. This networking aspect is not just about forming professional relationships; it's about creating a supportive ecosystem where ideas, opportunities, and collaborations can flourish.

GROW

Our courses are designed to challenge and inspire professionals to step out of their comfort zones and explore new horizons. Through a combination of theoretical knowledge and practical application, our programs help professionals refine their existing skills and acquire new ones, making them more versatile and competitive.

FAQs & Course Administration Details:

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 Phone: +254 715 077 817 or Email: [email protected].
The instructor led trainings are delivered using a blended learning approach and comprise 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.
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).
Payment should be transferred to IRES account through bank on or before start of the course. Send proof of payment to [email protected].
Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer. Email: [email protected] Phone: +254 715 077 817.