Professional Certificate in Food Service Costing
-- ViewingNowThe Professional Certificate in Food Service Costing is a vital course for those seeking to excel in the food service industry. This certificate program focuses on the crucial aspect of costing, an essential skill for any food service professional.
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⢠Fundamentals of Food Service Costing: Understanding the basics of food service costing, including prime costs, ideal food cost, and contribution margin.
⢠Cost of Goods Sold (COGS): Determining the cost of goods sold and its impact on food service costing. Understanding how to calculate and analyze COGS.
⢠Inventory Management: Techniques for managing inventory, including order controls, inventory turnover, and stocking levels. Understanding how inventory management affects food service costing.
⢠Menu Engineering: Utilizing menu engineering principles to optimize menu offerings, pricing, and profitability. Understanding the key metrics used to evaluate menu performance.
⢠Labor Cost Management: Understanding labor cost management, including how to calculate labor cost, schedule staff, and manage overtime. Identifying strategies to reduce labor costs.
⢠Operational Efficiency: Techniques for improving operational efficiency in a food service operation. Understanding how to implement and measure changes in operational efficiency.
⢠Financial Management: Overview of financial management principles and techniques. Understanding how to analyze financial statements, including the balance sheet, income statement, and cash flow statement.
⢠Budgeting and Forecasting: Understanding the budgeting process, including forecasting revenue, expenses, and cash flow. Identifying best practices for developing and implementing a budget.
⢠Profit Analysis: Analyzing profitability in a food service operation. Understanding how to calculate key profitability metrics, including gross profit, net profit, and return on investment.
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