Food Cost Control for Chefs and Managers

How to systemise your kitchen to better control food costs

2 Days – $1095

This course is for Head Chefs, Sous Chefs, Kitchen Managers, Food and Beverage Managers and Business Owners. It’s one thing telling your Chef that your food costs are too high, but does he or she have the skills and knowledge to isolate where the specific causes of the cost blow-outs are? The course will give participants the skills to control and reduce food costs in your kitchen. The content is divided into the following sections:

Introduction

Areas to control — Supply

Areas to control — Production

Areas to control — Sales

Food Cost Control for Chefs and Managers — Content summary:

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Date
  • September 14, 2020 8:45 am
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  • October 26, 2020 8:45 am
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