Restaurant Management Training
The National Restaurant Association reports restaurants are expected to generate almost $900 billion in sales in 2020, led by quick-service restaurants & takeout. There are so many food choices in a world where food trends are constantly changing, that the key to success is actively managing & growing your business. Learn actionable insights into important decisions you make every day, hands-on exercises for actual steps of menu item costing, recruiting and accounting. You will receive handouts & a thumb drive with information, formulas and programs covered in the class. Morning is Controlling Costs: The FLASH program, Prime Cost approach, using correct P&L Structure Food Cost Formula, advantages of categorical P&L food costs menu item costing, Inventory control, management options, 13X4 Accounting & yield testing. Afternoon is Recruiting, Interviewing & Training Tactics: Rethinking job descriptions & specifications, interviewing protocols, selecting the right staff, how training has changed, better team building, and communicating information to today’s workforce. Tom Bruce, founder of Central Coast Food & Beverage, has served the hospitality industry for 30
years, is certified by the National & California Restaurant Association, & is HACCP qualified.
Date and Time
Wednesday May 6, 2020
8:30 AM - 4:30 PM PDT
Wednesday May 6, 2020
Location
Butte College Small Business Development Center
2480 Notre Dame Blvd. Chico, CA
Fees/Admission
$50 per person pre-paid
$60 per person at the door
Website
Contact Information
Phone: (530) 895-9017