Executive Development Programme in Food Service Costing

Name: Executive Development Programme in Food Service Costing
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Executive Development Programme in Food Service Costing: a comprehensive certificate course designed for professionals in the food service industry. This programme emphasizes the importance of costing in food services, a critical aspect that directly impacts profitability.

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AboutThisCourse

Learners gain in-depth knowledge of food costing methods, pricing strategies, and inventory management, equipping them with essential skills to make informed business decisions. With the global food service industry experiencing significant growth, there is an increasing demand for professionals who can effectively manage costs and maximize profits. This course provides learners with the necessary tools and techniques to meet this demand, enhancing their career prospects and value in the job market. By the end of the course, learners will be able to accurately calculate food costs, develop pricing strategies, and manage inventory, thereby improving the overall financial performance of their food service establishments. This programme is an excellent opportunity for food service professionals to advance their careers and contribute to the success of their organizations.

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CourseDetails

• Introduction to Food Service Costing
• Understanding Cost Components in Food Service
• Menu Engineering and Cost Control
• Labor Cost Management in Food Service
• Inventory Management and Cost Reduction
• Financial Analysis and Profit Projection
• Food Production Costs and Efficiency
• Purchasing and Vendor Management for Cost Savings
• Regulatory Compliance and Food Safety Costs
• Case Studies and Real-World Applications in Food Service Costing

CareerPath

In the food service industry, various roles contribute to the overall success of a business. Our Executive Development Programme covers job market trends, salary ranges, and skill demand for these essential roles: 1. **Food Service Manager**: Overseeing day-to-day operations, managing staff, and ensuring exceptional customer experiences are crucial in this role. 2. **Sous Chef**: As the second-in-command in the kitchen, the sous chef supports the head chef, manages kitchen staff, and maintains high-quality food production. 3. **Chef de Partie**: Specializing in specific areas of food preparation, Chef de Parties contribute to the overall kitchen workflow and food quality. 4. **Commis Chef**: Starting their culinary journey, Commis Chefs assist Chef de Parties and gain experience in various kitchen sections. 5. **Kitchen Porter**: Ensuring cleanliness and organization, Kitchen Porters maintain a smooth-running kitchen and contribute to food safety. 6. **Food Service Assistant**: Supporting Food Service Managers, assistants handle various tasks, including customer service, order taking, and cash handling. Our programme equips professionals with the right skills and knowledge to excel in the food service industry's ever-evolving landscape. Keep up with the latest trends, boost your earning potential, and stay ahead in this competitive market.

EntryRequirements

BasicUnderstandingSubject
ProficiencyEnglish
ComputerInternetAccess
BasicComputerSkills
DedicationCompleteCourse

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FastTrack GBP £140

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AcceleratedLearningPath

ThreeFourHoursPerWeek
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StandardMode GBP £90

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TwoThreeHoursPerWeek
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EXECUTIVE DEVELOPMENT PROGRAMME IN FOOD SERVICE COSTING

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London College of Foreign Trade (LCFT)

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05 May 2025

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