Hotel Management. F&B Menu Cost Control and Design.
What you'll learn
- Recipe calculation
- Menu cost calculation
- Determine products selling price
- Menu planing psychology
- Design attractive & simple menu
- Intermediate / advanced understanding of hotel / restaurant / bar operations
- Basic Microsoft Word & Excel skills
Hotel Management. Food & Beverage Menu cost control and design.
Hospitality Management course covering everything that you need to know about menu design and costing.
Grow in your business and career today with this course. Develop your knowledge to a higher level. You will find some secrets that no one was telling you. This hotel management course of Food & Beverage and Recipe and Cost calculation is filled with excel workbooks for your own practice and use. These Menu design advice will help you to improve your outlet sales and save a lot of costs. Try it now and become a better specialist in your sector!
Discover an easy & fast way how to create, design a menu from scratch.
Menu cost calculation
Determine the products selling price
Menu planning psychology
Design attractive & simple menu
This course is the best way to save expenses on the new menu implementation.
Increase your restaurant/bar profitability 15 to 30 percent
Save on menu design
Save on menu printing
Manage your expenses with proper recipes & costings
You'll also get:
Lifetime Access to The Course
Menu cost calculation template. Separately it cost much more, but you will get it with my course.
Few easy menus templates
Free menu design pages
Quick & Helpful Support in the Q&A Section
Download & Print Ready Udemy Certificate of Completion
Who this course is for:
- Restaurant / Bar Managers, Supervisors who want to grow in their career;
- Food & Beverage Managers / Directors who want to increase outlets profitability;
- Sous Chefs, Chefs who want to grow in their career;
- Restaurants & Bars owners who want to save on menu implementation.
Diemante Sulciute is an experienced hospitality professional, having a blended experience of training and motivating employees, managing hotel operations, PAR levels, cost-cutting, and revenue incrementations.
Having worked in the hotels for more than 14 years, in a few different countries ( Maldives, Sri Lanka, Cyprus, Malta, Lithuania).
Her role is to share understandable and easy ways how to increase revenue, manage PAR levels, calculate proper/healthy costs, build attractive menus, by save unnecessary expenses.
Here to serve, help others to grow in their hospitality career, teach easy ways to improve your outlet's profits, and give the best for people who want to grow.