Running A Profitable Business through Good Food Costing, Pricing And Control

This one day course will provide tourism business owners with all they need to know about methods of food costing and pricing in a competitve market

Duration - One day

Target Audience - Any owner or manager or person with responsibility for food costing and control (e.g cook/chef) or any prospective operator who is thinking about a business with a food operation

Objectives - By the end of this course delegates will be able to cost and price food items, dishes and menus. They will also have a greater understanding of the importance of accurate food costing and pricing, portion control and yield and the effects these components have on the Profit and Loss Account

Content -

• the purchasing cycle 
• the Profit and Loss Account
• buying the right foods, to sell at the right profit
• food cost, gross profit and selling price-the formulae and the calculations
• practical examples of costing a dish and costing a menu
• portion control and yield and its effect on profitability
• VAT-adding VAT to the selling price
• how the sales mix of your business affects your gross profit
• question and answer session 

Date, time and venue

• Tuesday 14 February 2006 
• 9.30 am - 4.30 pm
• Aros, Portree 

Cost - £50  (Please bring a calculator to this course)