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Managing Resources in a Food Service Business

Tue 2:00 PM to 3:30 PM
Topic: Managing a Business

During this training we will learn about:

• Evaluate the processes a Manager must monitor and control to manage food costs. • Demonstrate how to cost a recipe. • Summarize how labor costs are managed in a foodservice operation. • Calculate food and labor cost percentages. • Explain why food cost percentage is a measure of a kitchens performance.

Fee: No Cost

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