Institute of Technology Tralee

Event Date:16 November 2020 - 16 November 2020
Event Time:1pm
Venue: Online
Organised by: Department Hotel, Culinary and Tourism

This module will benefit food and beverage hospitality professionals who would like:

To develop an understanding of cost control methodologies and procedures for profitable operations in the food and beverage operations
To upskill their knowledge in food and beverage costing terminology
To identify the factors that contribute to the successful management, control and security of their inventory within their establishment.
To be able to cost their menu items effectively using standard recipes and taking into consideration the profit they are looking to achieve within that selling price.
To be able to identify items that are selling well and achieveing a profit within their establishment through menu engineering.
To understand and apply relevant performance measures.

Undergrad, Postgrad & Online Courses