This specialised training course provides hospitality and food service professionals with the knowledge and tools to master food costing, menu engineering, and profitability strategies. Participants will learn how to accurately calculate food costs, design profitable menus, and optimise operations to increase margins while maintaining customer satisfaction.
The course combines financial analysis with practical culinary management, highlighting best practices in menu psychology, pricing strategies, and performance monitoring. By the end of the course, participants will have a complete toolkit for aligning kitchen efficiency with strategic business objectives.
By the end of this course, participants will be able to:
- Understand and apply core principles of food costing and cost control.
- Analyse menu performance using engineering tools and techniques.
- Develop pricing strategies that balance profitability and market competitiveness.
- Optimise purchasing, portion control, and waste reduction practices.
- Align menu design with customer preferences and organisational profitability goals.
This course is ideal for:
- Restaurant managers and owners.
- Executive chefs and kitchen managers.
- F&B directors and hospitality professionals.
- Cost controllers and accountants in hospitality.
- Entrepreneurs in food and catering businesses.
The course uses a blend of lectures, case studies, and practical exercises. Participants will calculate food costs, analyse sample menus, and develop strategies for profitability improvement. Group discussions and real-world scenarios will reinforce applied learning.
Day 5 of each course is reserved for a Q&A session, which may occur off-site. For 10-day courses, this also applies to day 10
Section 1: Fundamentals of Food Costing
- Key concepts: food cost percentage, gross profit, contribution margin.
- Methods of calculating and controlling food costs.
- Importance of portion control, waste management, and purchasing practices.
- Tools for monitoring food costs in daily operations.
Section 2: Introduction to Menu Engineering
- Defining menu engineering and its role in profitability.
- Understanding the menu mix and contribution margin.
- Categorising menu items: Stars, Plow Horses, Puzzles, and Dogs.
- Case studies: menu engineering success stories.
Section 3: Pricing Strategies for Profitability
- Approaches to menu pricing: cost-based, value-based, competition-based.
- Applying psychology of pricing and menu design (decoy pricing, anchoring).
- Balancing affordability with profitability.
- Evaluating seasonal and promotional pricing.
Section 4: Operational Efficiency and Cost Control
- Linking kitchen operations to menu profitability.
- Optimising supplier contracts and inventory management.
- Reducing waste and maximising yield.
- Using technology for real-time cost tracking.
Section 5: Strategy Development and Performance Monitoring
- Aligning menu design with customer preferences and market trends.
- Setting KPIs for food cost, sales mix, and profitability.
- Monitoring results and adjusting strategies.
- Case study analysis: redesigning a menu for improved profit margins.
عند إتمام هذه الدورة التدريبية بنجاح، سيحصل المشاركون على شهادة إتمام التدريب من Holistique Training. وبالنسبة للذين يحضرون ويكملون الدورة التدريبية عبر الإنترنت، سيتم تزويدهم بشهادة إلكترونية (e-Certificate) من Holistique Training.
شهادات Holistique Training معتمدة من المجلس البريطاني للتقييم (BAC) وخدمة اعتماد التطوير المهني المستمر (CPD)، كما أنها معتمدة وفق معايير ISO 9001 وISO 21001 وISO 29993.
يتم منح نقاط التطوير المهني المستمر (CPD) لهذه الدورة من خلال شهاداتنا، وستظهر هذه النقاط على شهادة إتمام التدريب من Holistique Training. ووفقًا لمعايير خدمة اعتماد CPD، يتم منح نقطة CPD واحدة عن كل ساعة حضور في الدورة. ويمكن المطالبة بحد أقصى قدره 50 نقطة CPD لأي دورة واحدة نقدمها حاليًا.
العلامات
- كود الكورس IND10 - 113
- نمط الكورس
- المدة 5 أيام
الدورات المميزة
