Course ID: MKFBCMS

Food & Beverage Cost Management Summit


Mark’s passion for numbers combined with your passion for the food, beverage, and service will utimatly deliver a healtier bottom line.


LEARNING OBJECTIVES
  • A full day of cost management for the restaurant and foodservice operations

MAJOR TOPICS

You’ll learn: The Art of Recipe Writing Determining Purchase Specifications & Controls Pumping Up Your Recipe Costing Proven Menu Engineering Techniques Applying Forecasting Methods To Your Operation Implementing Just-In-Time (JIT) Practices Performance Benchmarking for Greater Profitability Vetting Cost Control Systems


DESIGNED FOR
CPAs affiliated with the restaurant and foodservice operators

PREREQUISITES
None

COURSE PRODUCER
The Pros & The Cons

CPE CREDITS
8.0

LEVEL
Intermediate

This course is available to be scheduled as:

Group Live
 

Let's Roll!

To learn more or customize this course for your group, complete this form and a BLI team member will get back with you shortly.


Or, contact BLI: 888-481-3500 or learn@blionline.org