This short course provides a comprehensive overview of the essential principles and practices of planning and control specifically tailored for food and beverage operations. Participants will gain a deep understanding of the key components involved in managing food and beverage operations efficiently and effectively.

The course covers topics such as menu planning, inventory management, cost control, portioning, purchasing, and quality assurance. Through a combination of theoretical concepts and practical applications, participants will learn how to optimize resources, minimize waste, maximize profits, and maintain high standards of quality and service in food and beverage establishments. By the end of the course, participants will be equipped with the knowledge and skills necessary to implement strategic planning and control measures to enhance the overall performance of food and beverage operations.

Duration : 15 Hours