INTRODUCTION

In this programme, participants will gain a thorough understanding of the control of gross profit and pricing methods. This will be a practical session, designed to help participants deal with the daily financial tasks they have to undertake such as ordering, purchasing, gross profit calculations, and how gross profit impacts on sales. Participants will also look briefly at wage and salary controls. 

TARGET GROUP

All personnel dealing with food and beverage services, including bar tenders, waiters and waitresses, wine and dine restaurant owners, any hotel or restaurant staff with no formal qualification of trade.

COURSE CONTENT

• Best practice in purchasing and stock control
• Menu planning, standard costing and gross profit management
• Impact of sales mix
• Wage and salary scheduling and control
• Action plans for profit improvement
•  Importance of cost control
•  Understanding purchasing procurement, purchasing cycle and purchasing specification
• Basic steps in receiving products and beverages
•  Working out the cellar records
• Implementing control cycle & system
• Working with purchase order, delivery docket / sales invoice / credit note /goods refund and goods receipt
•  Implementing procedures for storing goods
• Implementing bin cards
• Learn basic accounting terms
• Prepare an income statement

BENEFITS OF ATTENDING

THIS PROGRAMME ENABLES PARTICIPANTS TO:

• Gain an understanding of best practice for ordering, purchasing, gross profit calculations
• Learn how to manage cost of sales with better forecasting, correct pricing and less wastage
• Forecast wage and salary costs
• Gain a general understanding of what the figure means

COURSE DETAILS

DELIVERY MODE
PowerPoint presentation, Flipchart, Role Plays, Group discussions and Practical Exercises.

PRE-REQUISITES
The programme does not require any pre-requisites