Refine your approach to food and beverage management in your hospitality business. We talk best practice, and where to start.
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ElearningComplete online at your own pace (Self-paced)
- $10.00 excl. GST
This is part one of a two-part series hosted by Liz Perkins.
Liz provides a proven framework and instructions on how to approach food and beverage management. Clawback your profit, by gaining an 'efficiency percentage' and create a culture of discipline and accurate number checking.
Who's this for?
Kitchen Managers/ Head Chefs/ Sous Chefs
How to approach cost-of-goods management
How to include Profit & Loss Training
How to set up Xero for cost-of-goods
How to approach stock management planning
How to approach product pricing