In-house Training | Beirut, Lebanon
| Delivered by: Saber Middle East |
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| Accredited by: PHU – USA |
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| Endorsed by: Levant Supply Chain Network |
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Workshop Objectives
This program introduces the importance of profit engineering in the Food and Beverage sector by providing tools to measure and track your F&B costs and direct operating expenses, and to support theories with a proper action plan that will be revealed at the end-of-month books.
Workshop Outline
This course includes the following modules:
MODULE I:
- Trends in F&B
- Profit & Loss Structure
- Importance of Prime Cost
- Key Metrics Analysis Tools
- Flow of Costs & Commodities
- Menu Creation and Tools
MODULE II:
- Flow-Through Analysis
- Golden Cycle: Purchasing, Receiving, Storing, Issuing, Producing, Serving
Making It or Buying It - Inventory Management
- Cost Report Calculation
- Importance of Sales Mix
- Yield in F&B
MODULE III:
- Menu Engineering: 14 steps
- Psychological Aspects of Pricing
- Pricing Strategy
Target Audience
This course is aimed at professionals working in the F&B sector including:
- Restaurant personnel, including executive chefs, restaurant managers, food and beverage controllers, dining room managers, and stewards.
Registration Details
Capacity: 12 participants only (Limited attendance to ensure maximum participation, interaction and benefits for all the participants)
Workshop Deliverables:
- Course materials in soft copy format (in English)
- Language of instruction in both: English & Arabic
- Exit Action Plan
- Certificate of Attendance from Saber Academy
- Optional Certificate of Completion from Saber Academy and Pebble Hills University (USA) upon passing a 1 hour exam