Food Cost & Menu Engineering
Through a theoretical and practical approach, you will acquire fundamental skills to understand and manage costs related to raw materials and business operations.
This intensive training day will guide you through exercises that will allow you to put what you have learned into practice.
“Food cost & menu engineering”
This professional update focuses mainly on the analysis and control of various business costs, how to monitor and forecast them. We will specifically look at analyzing the impact of labor costs and raw material costs, calculating the famous Food Cost, managing recipes, determining selling prices, calculating waste and yields, and much more.
This course day will primarily focus on the analysis and control of various business costs, how to monitor and forecast them.
We will specifically look at analyzing the impact of labor costs and raw material costs, calculating the famous Food Cost, managing recipes, determining selling prices, calculating waste and yields, and many other analyses.
- VIA DECIO FILIPPONI 15
- INSTRUCTOR: MASSIMO ELISEI
Course Details
The course is aimed at professionals in the industry, restaurateurs, chefs, students and/or former students who want to acquire and/or expand their knowledge in terms of food cost and menu engineering.
The course will be held inside our location in one of the numerous professional classrooms, equipped with the latest technologies, at Via Decio Filipponi 15, Rome (RM) 00136.
The school is easily reachable on Google Maps or any other navigator by entering the address or the name “Italian Chef Academy.”
The professional update will last for 4 hours on October 23, 2023.
CONTACT US: Please contact us for further information or to register for the course.