Become an expert at costings helping to run a successful business.
Validated by Occupational Awards Ltd
£25.00
Payment taken at next step
If you would like to purchase a course for multiple people, please contact us on 01287 640062 or info@foodsphere.co.uk so we can process a bulk course order for you.
What will the course cover?
Identify what are the main costs involved in hospitality and catering
Summarise what are overhead costs
Define the terms gross profit and net profit
Understand what variable there are
State the difference between direct and indirect labour costs
Describe how to calculate % gross profit
Identify what a ‘selling price point’ is
Recognise how to stay within a budget
Explain different methods to control costs
Describe the consequences of not controlling costs
Summarise the purpose of reporting costs
Calculate costs converting imperial measurements to metric
