ECONOMIC AND FINANCIAL MANAGEMENT TRAINING FOR THE FOODSERVICE INDUSTRY

Training in Economic and Financial Management for the catering industry is of crucial importance for hotels and restaurants, as it helps to maintain sustainable profitability and guarantee the economic viability of an establishment. This involves managing the costs associated with raw materials, labor and overheads, while maximizing revenues. Establishments can use these skills to optimize their purchasing, establish competitive selling prices, and create long-term financial strategies, thus ensuring their success in the competitive market of the hospitality industry.

TRAINING OBJECTIVES

Learning to manage costs
Optimize purchasing and manage profit
Setting the right selling price
Creating a business plan

PROGRAM

1. COST MANAGEMENT
- Manage your department like an entrepreneur
- Costing, P&L, margin management
- Direct production costs
- Controllable / non-controllable expenses
2. PURCHASING OPTIMIZATION
- How to choose your suppliers
- Operational inventory management and impact on costs
- Inventory control
3. MARKETING
- How to set the right selling price
- Sales price analysis Ommes
- Engineering menu
4. PROFIT MANAGEMENT
- Control and financial tables
- Cash flow
- Income statement (P&L)
- Break-even point
5. INTRODUCTION TO THE BUSINESS PLAN
- From idea to realization
- How to write a business plan

DURATION

1 day

NUMBER OF PARTICIPANTS

12 people maximum

PUBLIC

Anyone dealing with customers

PEDAGOGY

Theoretical contribution
Role-playing
Case studies

LOCATION

On your premises or in a salon of your choice

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Who is this training for?

This training course in economic and financial management for the catering industry is aimed at anyone involved in the operational and financial management of establishments, particularly those based in Geneva, Switzerland (F&B managers, room managers, maîtres d’hôtel, as well as chefs and restaurant managers). Providing them with the skills needed to manage costs, optimize purchasing, establish sales prices and create a business plan, this course is essential for all those seeking to contribute to the financial success of a restaurant or hotel.

What is the aim of this training?

The Economic and Financial Management for the Catering Industry (F&B) course provides key skills for professionals in the hospitality industry. You’ll learn how to manage costs effectively, optimize purchasing to maximize profits, set competitive selling prices and create a solid business plan to ensure the long-term financial viability of the establishment. By providing your staff with these key skills, this training enables them to make informed decisions.

TRAINING HIGHLIGHTS

OPERATIONAL
It combines theory and practice
COUSUE-MAIN
Training is flexible and adaptable to your needs and corporate culture
MULTILINGUAL
The course is available in French, English and Spanish.
ON-SITE
Our professionals come to your facility
AVAILABLE ON VIDEO
Information on request