This package focuses on developing skills in cost control and expense management within the hospitality industry.
Ideal Duration: 1 to 2 weeks, depending on the specific modules selected.
Services included:

• Cost Analysis and Budgeting: Analyzing costs, creating budgets, and identifying areas for cost reduction.
• Purchasing and Procurement: Vendor selection, negotiating contracts, and ensuring value for money.
• Inventory Control and Stock Management: Implementing inventory systems, minimizing waste, and optimizing stock levels.
• Cost Control Practices: Implementing cost-saving initiatives, monitoring expenses, and tracking financial performance.
• Labor Cost Management: Scheduling and staffing optimization, tracking labor costs, identifying productivity gaps, and implementing cost-effective labor practices.
• Revenue and Yield Management: Pricing strategies, demand forecasting, optimizing revenue streams, and leveraging upselling techniques.
• Menu Engineering and Costing: Analyzing menu profitability, pricing strategies, and managing food costs.
• Waste Reduction and Portion Control: Implementing portion control measures, minimizing food waste, and tracking and analyzing wastage data.