Food and Beverage Cost Control for Restaurant and Kitchen Operations

Overview

This 16-hour workshop aims to introduce a working knowledge of food and beverage cost controls to supervisors working in food and beverage establishments. By the end of the class, each participant will be able to understand and apply concepts of food production controls, as well as food services monitoring in their work place.

Who should attend?

This workshop is suitable for individuals holding supervisory positions in food production or restaurant operations. Individuals who are running their own food operations would find the workshop beneficial in providing a systematic approach to monitoring cost in their operations.

Benefits of Workshop

After completing the workshop, participants will be able to:

  • Understand the cost concepts relating to food and beverage cost control
  • Apply food production controls computations to manage cost in kitchen operations
  • Monitor inventories in food service operations using the appropriate performance indicators
  • Conduct menu engineering analysis using different benchmarks
Workshop Structure

Course Duration & Structure

Kindly refer to the CET Programme Calendar or contact our friendly course consultants for more information.

Workshop Format

Our workshop takes a problem-based approach to learning, and we build each topic around realistic case studies and scenarios. The facili­tator leads the discussions and is available to answer any questions about the workshop content during the session. All attendees are encouraged to be participative, share and interact with fellow participants during the session.

Certification

Participants must achieve a minimum attendance of 75% to receive a Certificate of Participation awarded by SHATEC.

Workshop Topics

Essentials of Food and Beverage Cost Control (FBCC)

  • Introduction to FBCC
  • Cost Concepts
  • Sale Concept
  • The Control Process
  • Cost/Volume/Profit Relationships

Production Controls

  • Food Control: Purchasing, Receiving, Storing and Issuing
  • Production Control 1: Food
  • Production Control 2: Beverage

Foodservice Operations Monitoring and Analysis (4 hours)

  • Monitoring of Inventories
  • Food Cost Adjustments and Calculations
  • Profitability Benchmark
  • Popularity Benchmark
  • Menu Item Classification
About The Trainer

Mike Low
Senior Trainer Food and Beverage Studies, SHATEC

Prior to joining SHATEC in 1987, Mike was with Hilton Singapore and his key achievements were surrounded on guiding numerous batches of trainees to perform their individual roles successfully in the daily restaurant operations. Having come directly from the food and beverage industry, Mike’s professional experience brings valueto his teaching,as he is able toshare relevant insights with students.
Mike attained his Bachelor of Science in Hospitality and Tourism Management from University of Massachusetts, Amherst, and a Higher Certificate in Wine and Spirit from Wine & Spirit Education Trust, United Kingdom. He is also a Certified Food & Beverage Executive (CFBE), a professional designation awarded by the Educational Institute of American Hotel & Motel Association (AHMA). Additionally, he holds modular certificates in Instructional Skills, Coaching Skills and Test Construction from theInstitute of Technical Education (ITE).
Workshop Fees
Singaporean / Singapore PR (Inclusive GST) International 

(Inclusive GST)

Full Course Fee (Before GST) $500.00 $500.00
7% GST on Full Course Fee $35.00 $35.00
Full Course Fee, incl. GST $535.00 $535.00
E2i funding support for PMEs, Singaporeans/PRs sponsored by companies $210.00 N.A.
Total Nett Course Fee Payable, incl. GST (applicable for PMEs, Singaporeans/PRs sponsored by companies) $325.00 N.A.


Continuing Education
and Training

Tel: 6415 3513 / 590 / 547 / 508 / 531
Email: [email protected]