Restaurant Inventory Management
What you'll learn
- How to reduce inventory costs through operations and pricing strategies
- Put systems in place to identify problems and communicate to your team
- Understand the accounting behind inventory management
- Basic familiarity with kitchens
In this course you will learn to simplify your inventory management, and get more results with less effort. This course will walk you through:
Menu costing and pricing
My goal is to take 20 years of experience operating, and give you the most important information necessary to be successful. The days of 60 hour work weeks should be in your past. Learn to manage more efficiently with the right tools and priorities.
Who this course is for:
- Restaurant Managers
- Kitchen Managers
- Hospitality Students
- Restaurant Owners
I am a Restaurant Operator with 20 years of experience managing in a variety of concepts, including corporate and independent businesses. I have seen first hand how many mangers want to be great, but often don't receive the coaching and development they need to meet their full potential. My hope is to use my experience to offer Restaurant Managers a source to continue to grow in their careers.
I am also a professor of Hospitality and Tourism Management at Grand Valley State University, where I teach Food and Beverage Management.