Food cost workshop
Examine how to manage food production costs with standardized recipes and portion control
By understanding where costs can be controlled, you’ll discover methods of managing your overheads including portion controls and standardizing
recipes.
Throughout this workshop , you’ll discover how accurate food costing impacts processes from stock management and ordering systems, to calculating selling prices You will learn how to calculate cost of goods sold, batch recipe and menu item cost actual and ideal food costs
How to manage inventory in your venue portion control in the kitchen
Menu planning workshop
when you dine at a restaurant, chances are you don’t give a thought to the importance of the menu beyond what selections it offers. But if you take time to think about the menu’s importance ,you can begin to understand how the menu affects almost every aspect of a food service business. In many respects , a menu is a mission statement, it defines an operation’s concept and communicates that concept to guests.some have described the menu as a restaurant’s business card. As you can see ,the menu’s role is much larger than just listing the products that are available, the menu serves as a plan for the entire food service system.Just as the menu serves as a plan , the menu has to be planned , and it has to be planned with guest needs and expectations in mind
In this workshop you will learn
1) principles and techniques of the menu planning steps involved in designing menus for different occasions and applications.
2) the planning of menus considering available resources, society needs, demographics, market demand and economic feasibility.
3) the theme and profile of different establishments will be analyzed
4) merchandising and labor availability will be studied such as facility layout, product and labor availability will be studie