Summary:

Students are introduced to F&B cost-control. They learn how to ensure the follow-up of sales and production costs and are able to bring in sustainable solutions in order to improve the results of an operational department.

Goal of the course:

  - Being able to understand how costs occur;

  - Mastering budget management (estimated budget, real budget);

  - Being able to ensure the follow-up of the results in an operational department.

Skills to be acquired:

  - Knowing how to calculate production costs so as to be able to propose possible sales costs;

  - Knowing how to analyze, understand and explain gaps;

  - Knowing how to analyze bankruptcy risks.