MENU PLANNING & FOOD COSTING

DURATION:

Half day

TARGET AUDIENCE:

Food Preparation and Costing Modern Apprentices, Head Chefs and owner operators of small restaurants, guest houses and Bed and Breakfast establishments

Learn how to plan menus that will excite your guests, whilst knowing that you have control of the gross profit to maximise profitability.

OBJECTIVES:

Following this one-day programme you will be able to:-
State the key rules to be followed when planning menus
Identify the elements of cost that must be considered when setting process for the food that you sell
Be able to cost out menus and identify the gross profit of each dish
To exercise control over the operation to maximise profitability

CONTENT:

• Introduction and administration
• The importance of menu planning and the rules
• Menu Planning exercise
• Introduction to food costing
• The importance of gross profit achievement
• Food Costing exercise – your chance to practise
• Controlling food operation
• Portion control
• Food stock taking

DATE & VENUE:

18^th April 2007 – Fort William
25^th April 2007 - Kinlochleven

TIME:

2.00 – 5.00pm

COST:

£30 + VAT per day

e-Mail bookings@lbds.co.uk        Telephone: 01397 874874