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Welcome and Introduction to Food Costing

Chef Andy and Cheryl Cordier welcomes you to your course.

Different types of catering operations have different types of costs that influence the ultimate profitability of the establishment.

Catering establishments differ in their size, variety and types of menus, staff, overhead costs. All affect the overall profitability to different degrees.

Food cost is just one of the costs relevant to the profitability of a catering operation.

Large catering operations would generally have a food cost controller to manage food cost and control and provide reports to the chef, kitchen manager, food and beverage manager or business owner.

Fortunately, technology has making it easier and more accurate to calculate costs and control food costs and inventory. Many systems these days provide solutions that can be managed via an App and there are a range of Food Costing and Inventory Control solutions available to the hospitality industry.

In this course we are going to explore the different types of costs that you find in an operation, explain how costs are broken down, how to calculate food cost, calculate selling prices and methods to control food cost.

Enjoy your course with us!

Chef Andy

Chef Andy

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How to Manage Food Costing in the Catering and Restaurant Industry

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