Plan and Cost Basic Menus - Course of the Week - Insights

Plan and Cost Basic Menus – Course of the Week

[fusion_text]Food cost is one of the largest cost centres in a food and beverage operation.  Effectively managing food cost can mean the difference between profit and loss. The Plan and Cost Basic Menus course is ideal for:

  • culinary teams responsible for creating and costing menus
  • individuals wishing to improve their menu writing skills
  • students studying menu planning and cost control

What you will learn

This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems, which involves:

  • Planning and developing different types of menus
  • Use catering control systems
  • Controlling catering costs to maximize profitability

Who should take this course?
The Plan and Cost Basic Menus course applies to culinary team members responsible for menu planning.[/fusion_text][fullwidth background_color=” background_image=” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=” video_aspect_ratio=”16:9″ video_webm=” video_mp4=” video_ogv=” video_preview_image=” overlay_color=” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=” border_style=” padding_top=”20″ padding_bottom=”20″ padding_left=” padding_right=” hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=” class=” id=”][fusion_text]

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