Food Cost Management - Greymouth
Wednesday, 18 July 2012, 5c. Westland
This 3 hour workshop is all about getting the costs down and selling lots. Food costs may be one of the most volatile areas of your business management. This workshop focuses on the best and most consistent ways to reduce costs while ensuring you are getting the best product to your customers.
You will be given a CD toolkit at the end of this course containing a range of spreadsheets and forms to help implement what you have learnt on this course.
This course is aimed at Sous/experienced Commis chefs who are looking to move up, Owner/Operators who want to know how/where their food costs could or should sit, and those who are newer to the hospitality industry, as well as a great refresher course.
Date and venue TBAThis training will be facilitated by Spear Hospitality.
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