Cursos para profesionales

Learn how to cost your recipes

Descripción

Profitability in the food and beverage industry requires specialized training that differs from general business management. Today, managing a culinary business demands mastery of specific concepts and tools to achieve optimal profitability.

Knowing how to control costs, manage yields and waste, standardize recipes, and analyze the average check are some of the fundamental concepts every food and beverage manager must master.

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Objetivo

Identify and apply the tools needed to properly manage food and beverage costs, ensuring business competitiveness.

Dirigido a

Culinary entrepreneurs, gastronomy students, owners, managers, or administrators of restaurants, cafes, bars, catering companies, and similar businesses.

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Contenido

1. Introduction to culinary costs

Product or service?

Sectors of economic activity

Restaurants: are they production, retail, or service businesses?

International Standard Industrial Classification (ISIC)

Basic concepts: cost, expense, and loss

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2. Yields, net price, and waste

What is product yield?

Net price

Waste

Case studies: waste

Case studies: yields

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3. Standard recipe costing

The standard recipe

Types of restaurants

Sales value

Selling price

Food recipe costing

Beverage recipe costing

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4. Average check analysis and cost structure

What is the average check?

Calculating the average check

Cost structure

Cost analysis

Financial performance statement sensitivity analysis

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Imparte

Requisitos

Incluye

4 theory and practice sessions

Guided exercises

Virtual classroom with session-by-session materials*

Virtual Q&A forum

Digital certificate

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Requisitos

Impartido por:
Rodrigo Riquelme Barros
Fechas
February 23, 25, and March 2, 4
Horario
6:00 pm to 8:00 pm (Tijuana, Pacific Time)
Modalidad
Online
Duración
4 sessions
Costo
$2,350 MXN
Fecha límite de inscripción
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