University & College

Courses

4 Week:

Module developing Food, Beverage and Labour Cost control techniques as a component in a Cost Control Course.

Topics to Include:

  • Menu Management – selection, costing, pricing, and portion control
  • Labour Scheduling and Implementation

6 Week:

Module in a fully immersed restaurant management and operations course.

Topics to Include:

  • Menu Management – selection, costing, pricing, and portion control
  • Labour Scheduling and Implementation
  • Marketing and Sales applications
  • Revenue Management applications through menu engineering.

12 Week:

Module integrated into a Financial Management & Accounting course to train users in the development and integration of Financial Statements

Topics to Include:

  • Menu Management – selection; costing; pricing; portion control
  • Labour Scheduling and Implementation
  • Marketing and Sales applications
  • Revenue Management applications through menu engineering
  • Financial integration and evaluation through analysis of simulation generated financial statements; Balance Sheets; Income Statements and Cash Flow statements
  • Cost –Volume-Profit and break even analysis