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presents
Monday & Tuesday, May 29 & 30, 2023 * 9:00AM to 5:00PM
HOLIDAY INN & SUITES MAKATI, MAKATI CITY, PHILIPPINES
HOLIDAY INN & SUITES MAKATI, MAKATI CITY, PHILIPPINES
Maximize profit and protect your food business from losses and wastage!
Cost and Material Management is crucial for food businesses to ensure that you are operating efficiently and effectively. Attend this two-day practical and solutions-oriented training. Learn to execute proven control systems that will enable you to track down anomalies in transactions and prevent wasteful consumption and pilferages.
This seminar-workshop will walk you through all phases of food service operations - menu planning, ordering, receiving, storage, sales, and service and more! Design your strategies based on data-driven and calculated decisions that will drive your business forward towards a profitable and sustainable food business.
Enroll and learn from the book author and seasoned practitioner on this topic! This training is highly rated by previous participants.
Cost and Material Management is crucial for food businesses to ensure that you are operating efficiently and effectively. Attend this two-day practical and solutions-oriented training. Learn to execute proven control systems that will enable you to track down anomalies in transactions and prevent wasteful consumption and pilferages.
This seminar-workshop will walk you through all phases of food service operations - menu planning, ordering, receiving, storage, sales, and service and more! Design your strategies based on data-driven and calculated decisions that will drive your business forward towards a profitable and sustainable food business.
Enroll and learn from the book author and seasoned practitioner on this topic! This training is highly rated by previous participants.
Training Investment is inclusive of Meals, Resource Kit
and Certificate of Attendance
P 12,880 / person (when you register
and pay on or before April 29)
P 14,880 / person (when you register
and pay after April 29)
and pay on or before April 29)
P 14,880 / person (when you register
and pay after April 29)
Course Director & Trainer: Amelia S. Roldan - She is a seasoned hotelier who has been involved in hotel and food service training and consultancy for more than 40 years.
As a consultant, Ms. Roldan worked in tandem with seasoned hoteliers for the setup of hotel & food management systems and for trouble shooting of operational problems of more than 100 commissary-operated food chain, hotels and resorts. As a trainer, she had done series of training on Corporate Planning, Food Service, Customer Service, Guest Relations, Management and Supervisory Development, Behavioral Programs, Operations and Cost Management and other related areas.
As of date, she has published eleven books on Hospitality Services and Management including:
1. Cost and Materials Management in the Food Industry (2016 edition)
2. Operations Management in a Hotel and Restaurant Business (2020 edition)
3. Management and Supervision in the Food Service Industry (2018 edition)
4. Housekeeping Management (2021 edition)
5. Introduction to Hotel and Front Office Operations (2020 edition)
6. Food, Beverage Service and Customer Relations (2018 edition)
7. Food Service and Bartending (2021 edition)
8. Introduction to Commercial Cookery (2010 edition)
9. Becoming a Winner – Workbook on Personality Development, Values Formation, and Character Building
She is one of the accredited trainer-consultants of the Department of Tourism under its Tourism Industry Skills Program (TISP).
As a consultant, Ms. Roldan worked in tandem with seasoned hoteliers for the setup of hotel & food management systems and for trouble shooting of operational problems of more than 100 commissary-operated food chain, hotels and resorts. As a trainer, she had done series of training on Corporate Planning, Food Service, Customer Service, Guest Relations, Management and Supervisory Development, Behavioral Programs, Operations and Cost Management and other related areas.
As of date, she has published eleven books on Hospitality Services and Management including:
1. Cost and Materials Management in the Food Industry (2016 edition)
2. Operations Management in a Hotel and Restaurant Business (2020 edition)
3. Management and Supervision in the Food Service Industry (2018 edition)
4. Housekeeping Management (2021 edition)
5. Introduction to Hotel and Front Office Operations (2020 edition)
6. Food, Beverage Service and Customer Relations (2018 edition)
7. Food Service and Bartending (2021 edition)
8. Introduction to Commercial Cookery (2010 edition)
9. Becoming a Winner – Workbook on Personality Development, Values Formation, and Character Building
She is one of the accredited trainer-consultants of the Department of Tourism under its Tourism Industry Skills Program (TISP).
Who Should Attend:
Those who work in hotel, restaurant and food establishments including:
• Owners
• Operators
• Managers
• Chefs
• Purchasing Officers
• Production Officers
• Warehouse Officers
• Anyone involved in costing,
production control, ordering and
materials management
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Contact Person: Kyra Villanueva
Mobile Number (+63 968) 851-2347
Telefax: (+632) 8842-7148 or 59
Email: kyra.cgbp@yahoo.com
Check: www.cgbp.org
Those who work in hotel, restaurant and food establishments including:
• Owners
• Operators
• Managers
• Chefs
• Purchasing Officers
• Production Officers
• Warehouse Officers
• Anyone involved in costing,
production control, ordering and
materials management
Telefax: (+632) 8842-7148 or 59
Email: kyra.cgbp@yahoo.com
Check: www.cgbp.org
Cost & Materials Management for Profitable Food Business
9:00am to 5:00pm, Monday & Tuesday, May 29 & 30, 2023
Holiday Inn & Suites Makati, Makati City, Philippines
Course Outline
OBJECTIVES / EXPECTED OUTCOME
With the knowledge and skills acquired in this seminar, the participants are expected to be able to:
1. Set up and execute an Internal Control System that could effectively control food cost and other operating
expenses, prevent and track down theft and anomalies and protect the business from losses
2. Arrive at realistic sales forecast and operations budget, monitor and trouble shoot sales and budget variances
3. Design control tools and policies in all phases of food service operations –menu planning, ordering, receiving,
inventory, storage, sales and service
4. Identify and analyze variances and find remedies for keeping business performance within set targets and
standards.
PROGRAM OUTLINE
Lesson 1 - FRAMEWORK FOR BUSINESS SURVIVAL & PROFITABILITY
- Leveling of expectations ; identification of concerns to be addressed in the workshop
- What makes a sound, viable and profitable food business?
- Assessing our Internal Control System, identifying areas for re-alignment
- Do we operate a sound, viable and profitable business? (diagnostic exercise)
Lesson 2 - SETTING DIRECTIONS, MAKING A SALES FORECAST
- Establishing performance targets
- Making sales and profit projections
- Breakeven analysis
- Measuring business performance vs. targets
- Assessing our business vs. forecast
- Analyzing variances
Lesson 3 - BUDGET PREPARATION AND BUDGET CONTROL
- Preparing a budget; designing a budget worksheet (food cost, manning, supplies, etc.)
- Preparing a manning guide based on productivity ratio
- Establishing par stock requirements
- Budget control and monitoring of consumption/expenses
- Analysis of variances
- Establishing strategies to correct budget variances
Lesson 4 - SETTING UP A COST MANAGEMENT SYSTEM
- Areas and sequence of cost control
- Controls in menu planning and production
- Food Cost standardization
- Recipe costing and pricing
- Reconciliation of actual food cost against budget
- Production controls, kitchen tests and kitchen inventory
- Control policies in ordering and purchasing
- Ensuring accuracy of orders and order quantity
- Control tools, policies and procedures
- Controls in storage/warehouse operations
- Control tools. policies and procedures in receiving, storage, issuance
- Inventory management and audit of transactions
- Controls in sales and service
- Control tools and forms in cashiering and dispatching
- Reconciliation of sales vs. inventory
APPROACH AND METHODOLOGY
Lecture-demonstrations
Diagnostic exercises using diagnostic instruments
Workshops and skills practice
Case studies
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Training investment is inclusive of Meals, Resource Kit & Certificate of Attendance
P 12,880 / person (when you register and pay on or before April 29)
P 14,880 / person (when you register and pay after April 29)
--------------------------------------------------------------------------------------------------------------------------------------------
Training investment is inclusive of Meals, Resource Kit & Certificate of Attendance
P 12,880 / person (when you register and pay on or before April 29)
P 14,880 / person (when you register and pay after April 29)
