Planning & Control for Food & Beverages Operations

What you will learn

• ✓Analyze the four-step control process to identify and rectify variances in food and beverage costs.
• ✓Develop comprehensive operating budgets and production forecasts using historical data and market trends.
• ✓Evaluate menu profitability and popularity through formal menu engineering techniques and digital analytics.
• ✓Design standard operating procedures (SOPs) for purchasing, receiving, storing, and issuing inventory in a digital environment.
• ✓Implement labor control strategies that balance service quality with operational cost constraints.
• ✓Calculate and interpret complex financial ratios including actual vs. standard food cost percentages.
• ✓Utilize specialized software to simulate inventory turnover and automated reorder point calculations.

Programme structure

Entry requirements

• ✓Introduction to Hospitality Management or 1 year of industry experience.
• ✓Fundamental Accounting Principles or Financial Literacy Certification.
• ✓Proficiency in spreadsheet software (Microsoft Excel or Google Sheets).

Fees