Hospitality and catering


Duration: approximately 4 hours self-paced

Become an expert at costings helping to run a successful business. Validated by Occupational Awards Ltd


Payment taken at next step

If you would like to purchase a course for multiple people, please contact us on 01287 640062 or 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
  • State the purpose of using recipe books