Menu Costing and Pricing
Menu Costing and Pricing - Short Course Overview
Course Description
The Menu Costing and Pricing short course equips participants with the knowledge and skills to accurately calculate food costs, set profitable menu prices, and maximize revenue in food service businesses. It covers cost control techniques, portion management, and pricing strategies to ensure financial success in restaurants, hotels, and catering businesses.
Course Objectives
By the end of this course, participants will:
- Understand the importance of cost control in menu pricing.
- Learn how to calculate food costs and portion sizes.
- Develop skills in setting menu prices for profitability
- Gain knowledge of factors affecting pricing, such as competition and market demand.
- Learn how to analyze menu performance for better financial decision-making.
Upon completion, participants receive a Certificate in Menu Costing and Pricing, enhancing their ability to manage food service costs effectively.
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.