FINANCIAL

At the end of the program the participants will be able to:

• Acquire theoretical and practical knowledge of the correct costing and the benefits of its application.
• Know the drawbacks and advantages of the costing system.
• Calculate the labor cost, profit, entry portion and total cost of a business.

Target Audience:

Supervisors and managers of the company. The aim is to train them on principles and techniques of costing for food and beverages. Food and beverage costs are one of the major and most important costs of these businesses and a primary factor in the company’s profitability. Proper application and pricing practice contributes to the healthy growth of the business.