We all know success in the hospitality industry depends on many factors. Even with the country's best chefs, a business can fail without a close check on all financial factors.
What will you learn?
Chefs who want to be ahead of the pack will learn how to run the perfect food operation, making great food and making money.
Topics covered:
- Purchasing
- Portion control
- Yield testing
- Stock control
- Food cost and food cost percentage
- Standard recipe and recipe cost sheets
About the Facilitator
This one day workshop, is facilitated by Andrew Briese, author of Cooking the Books, whose career in the hospitality industry covers more than 23 years.
Inclusions: workbook, arrival tea & coffee, morning & afternoon teas & lunch.
The details for your diary are:
Date: Thursday, 18 April 2024
Time: 9:00am to 4:30pm
Location: Virginia Golf Club, 2 Elliot Road, Banyo 4014
Cost: $395 per person
Sponsored by
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