Restaurant Food Costing & Inventory Management

What's included:

• Grab an enrolment letter as a gift!
• Eligibility to earn a CPD & QLS endorsed certificate.
• Fully Online Recorded Class
• 24/7 & Lifetime Access
• Online support
• No hidden fees

The Restaurant Food Costing & Inventory Management course is designed to help professionals in the hospitality sector streamline operations and maximise profitability. This training focuses on accurate inventory tracking, cost analysis, and stock optimisation strategies that reduce waste and improve financial performance. Participants explore methods for monitoring food usage, understanding supplier pricing, and analysing menu profitability. By learning inventory control techniques, restaurant managers can make informed decisions that directly impact their bottom line.

In addition to cost control, the course covers stock rotation, waste reduction, and inventory reporting. Participants develop skills to forecast requirements, manage purchase orders efficiently, and track variances to maintain optimal inventory levels. By implementing the techniques taught, professionals can maintain a balanced inventory, reduce losses, and ensure restaurants operate smoothly while maintaining high-quality standards. This course equips individuals with the expertise required to handle inventory challenges confidently and improve operational efficiency in fast-paced hospitality environments.

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Learning Outcomes:

• Calculate food costs accurately to maintain profitable restaurant operations consistently.
• Monitor inventory levels effectively to reduce waste and overstocking efficiently.
• Analyse menu items to determine profitability and cost-saving opportunities.
• Develop stock tracking systems to ensure consistent inventory control practices.
• Apply purchase order techniques to manage suppliers and reduce expenses.

Who is this course for?

• Restaurant managers aiming to improve inventory tracking and food costing skills.
• Chefs responsible for controlling ingredient costs and menu profitability effectively.
• Hospitality professionals seeking to optimise restaurant operations and reduce financial losses.
• Catering supervisors managing stock levels and supplier relationships efficiently.
• Entrepreneurs running restaurants requiring accurate inventory and cost management practices.

Career Path:

• Restaurant Manager – Average salary £28,000 per year.
• Inventory Control Specialist – Average salary £30,000 per year.
• Food and Beverage Manager – Average salary £32,000 per year.
• Purchasing Manager – Average salary £35,000 per year.
• Catering Supervisor – Average salary £27,000 per year.
• Hospitality Consultant – Average salary £38,000 per year.