Best Practice In Hotel and Restaurant Management

The Best Practice In Hotel and Restaurant Management Course will cover the following topics and more:

Hospitality Management

• Operating a hotel or catering company
• Projecting comfort and ease
• Elevating your business
• Making a profit

Restaurant Management

• Understand a Kitchen Profit and Loss Account and How expense can be affected
• Plan and Develop a Restaurant Concept
• Fully Understand Food cost and its relationship to profitability
• Understand wastage and its impact on the bottom line
• The principles of cost-effective staff planning
• Kitchen Management
• Setting the Table
• Cost control methods
• The true cost of a recipe
• Different methods to set your selling price
• Conduct a menu analysis study and engineer a menu

Cost Control by Budgeting

• Purposes of Budgeting
• Types of Budgets
• Budget Preparation
• The Budget Cycle
• Departmental Budgets
• Budgeting in A New Operation

Sales & Marketing

• Customer satisfaction
• Attracting and keeping customers
• Understanding the consumer
• Deals, promotions, coupons, etc.
• Procedures Manual

Audit and Accounting Concepts

• Key Skills of an Auditor
• Accounting Function
• Managing Guests Accounts
• Understanding Balance Sheets
• Understanding Cash Flow Statements
• Writing Auditing Reports
• Practical Auditing Exercises

Course Booking

Please use the "Book Now" or "Inquire" buttons on this page to reserve your space or request for more information