In this course, participants are primarily introduced to food, beverage, labour and other cost control standards and standard procedures relating to the food service operations. This course highlights the methods and procedures to guard against excessive costs and to maximize profit. The general cost control reports, budgeting and financial statements are key knowledge areas that will be taught to the participants.

Mark your calendar for our Purchasing and Cost Control Management Course scheduled for April 18th – 19th, facilitated by Ms. Shabera Jacobs at the Antigua & Barbuda Hospitality Training Institute from 8:30am – 4:30pm   The cost is ONLY EC$750.00.        

Here are some of the highlights of what your participant(s) will learn and discuss over the 2 days:

Topics Include:

  • Purchasing Standards Procedures
  • Inventory Management
  • Receiving & Issuing
  • Production & Menu Costing
  • Labour Costing
  • Budget
  • And Much More

Learning outcomes:   At the end of this course participants will be able to:

  • Develop tailored cost control standards and standard procedures for each phase of the cost control cycle.
  • Calculate food and beverage cost percentage, cost of sales and selling price of menu items.
  • Calculate Cost of Food/Beverage Sold and analyze its effect on net income.
  • Analyze food and beverage transactions and generate accurate daily, weekly and monthly reports.
  • Outline stock taking and variance analysis procedures.
  • Generate a balance sheet and Income Statement.
  • Generate a draft of cost control standards and standard procedures for a specific establishment.

REGISTER NOW! Complete the registration form and remit payment in full by April 14th, 2023. 

Should you have any questions, please do not hesitate to contact us at 462-0374/4928.