Food and Beverage production Control
Food and Beverage production Control - Short Course Overview
Course Description
The Food & Beverage Production Control short course provides essential knowledge and skills for managing food costs, minimizing waste, and ensuring efficiency in kitchen and bar operations. It covers cost control strategies, inventory management, portion control, and quality assurance to optimize profitability in restaurants, hotels, and catering businesses.
Course Objectives
By the end of this course, participants will:
- Understand the principles of food and beverage cost control
- Learn how to monitor and manage food and beverage expenses.
- Develop skills in portion control and waste reduction.
- Gain knowledge of inventory management and supplier coordination.
- Learn how to analyze production performance and improve profitability.
Upon completion, participants receive a Certificate in Food & Beverage Production Control, helping them improve efficiency and profitability in food service businesses.
CAMBRIDGE INTITUTE OF TOURISM MANAGEMENT
Cambridge Institute of Tourism management is committed to sustaining its mandate of training qualified professionals for the hospitality and tourism industry.
The College management also commits itself to enhancing its research and consultancy services for the continued advancements of the hospitality tourism sector.