The numbers, models and organisation of hotel catering: if you don’t do it, you don’t know where you’re going!
- Wednesday, October 9, 2019
- 10:30 - 11:15
- Management&Taste Arena - Pav. D2
- Francesca Cognigni Operation Manager GpStudios
Organisation is everything. To be able to guarantee an excellent standard of service, you need full control of costs, revenues and processes. The key tools to monitor your business.
Detailed discussion on:
- The kitchen’s main costs
- Food costs and full costs: what they are and how to use them in the evaluation
- Waste is not waste! Why quantify it
- Not just food: the Beverage Cost
- How to create a standard food & beverage cost
- Building the spreadsheet
- Process management and crosschecking purchases and sales
- Practical examples of tools to be used
- Training seminar