Description

Gain the skills and credentials to kickstart a successful career and learn from the experts with this step-by-step training course. This Cost Management and Pricing - Restaurant Management has been specially designed to help learners gain a good command of Cost Management and Pricing, providing them with a solid foundation of knowledge to become a qualified professional.

Through this Cost Management and Pricing - Restaurant Management, you will gain both practical and theoretical understanding of Cost Management and Pricing that will increase your employability in this field, help you stand out from the competition and boost your earning potential in no time.

Not only that, but this training includes up-to-date knowledge and techniques that will ensure you have the most in-demand skills to rise to the top of the industry. This qualification is fully accredited, broken down into several manageable modules, ideal for aspiring professionals.

Learning outcome

Familiar yourself with the recent development and updates of the relevant industry

Know how to use your theoretical knowledge to adapt in any working environment

Get help from our expert tutors anytime you need

Access to course contents that are designed and prepared by industry professionals

Study at your convenient time and from wherever you want

Why should I take this course?

Affordable premium-quality E-learning content, you can learn at your own pace.

You will receive a completion certificate upon completing the course.

Internationally recognized Accredited Qualification will boost up your resume.

You will learn the researched and proven approach adopted by successful people to transform their careers.

You will be able to incorporate various techniques successfully and understand your customers better.

Requirements

No formal qualifications required, anyone from any academic background can take this course.

Access to a computer or digital device with internet connectivity.

Course Curriculum

Introduction & Fundamentals
▶	Introduction	🕐 00:01:00
▶	Why we need to price the menu	🕐 00:05:00
▶	Factors in determining prices	🕐 00:02:00
Determining Recipe Costs
▶	How to determine Cost of Menu - Fundamentals	🕐 00:07:00
▶	Menu Costing Template Explained and key things to consider in costing	🕐 00:08:00
▶	Excel Template Explained in more detailed part 1	🕐 00:04:00
▶	Excel Template Explained in more detailed part 2	🕐 00:04:00
Profitability Concepts and Factoring Overheads in Pricing
▶	Gross Profit/ Net Profit and Overheads Concepts - Explained	🕐 00:04:00
▶	Excel template to see if we need to increase prices	🕐 00:07:00
▶	Excel Template to determine how much an average guest should be spending	🕐 00:07:00
▶	Qualitative Factor in pricing of meny items	🕐 00:07:00

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Cost Management and Pricing - Restaurant Management

By Skill Up

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