Controlling costs in catering is an essential skill to ensure a kitchen runs profitably.

On this two-week course, you’ll learn the fundamentals of cost management in restaurants and catering businesses and discover how to improve your current processes using the financial knowledge you’ve gained.

Learn the principles of cost control in the food service industry

A sound knowledge of costing terminology is vital to ensure you can operate your kitchen effectively, from ordering stock to pricing menu items.

On this course, you’ll be introduced to various financial and operational terms used within food costing processes. This will allow you to understand the elements of food costing and optimise functionality in your management system.

Examine how to manage food production costs with standardised recipes and portion control

By understanding where costs can be controlled, you’ll discover methods of managing your overheads including portion controls and standardising recipes.

With these skills, you’ll be able to reduce waste and add consistency to your inventory controls.

Explore how elements of food costing affect net and gross profit margins

Throughout this course, you’ll discover how accurate food costing impacts processes from stock management and ordering systems, to calculating selling prices.

With your knowledge of the costing processes at each step of production, you’ll be able to analyse your profits and assess where changes can be made to increase profitability going forward.

By the end of this course, you’ll have a foundational knowledge of the various costs associated with food production in the catering industry. You’ll be comfortable calculating costs and analysing where processes can be optimised to reduce overheads and improve profitability.