Course Objectives
By the end of this training, participants will be able to:
- Understand the principles of F&B planning and control
- Prepare basic budgets and forecasts
- Apply cost control techniques
- Manage inventory effectively
- Monitor operational performance
- Reduce waste and improve profitability
- Implement standard control procedures
Key Modules
1. Introduction to F&B Planning & Control
- Importance of planning in F&B operations
- Key operational objectives
- Roles and responsibilities in control systems
2. Budgeting & Forecasting
- Sales forecasting basics
- Preparing operational budgets
- Monitoring financial performance
3. Cost Control in F&B Operations
- Food cost and beverage cost concepts
- Cost percentage calculations
- Controlling labor and operational costs
4. Inventory & Stock Management
- Stock control systems
- Ordering procedures
- Waste reduction strategies
- FIFO method
5. Performance Monitoring & Reporting
- Key performance indicators (KPIs)
- Variance analysis
- Operational reporting tools
Conclusion
This 8-hour training provides practical knowledge to help F&B professionals effectively plan, control, and optimize operations, ensuring improved efficiency, reduced costs, and increased profitability.
