Restaurant Cost Management and Control Course
This course provides essential strategies for managing and controlling costs in restaurant operations, focusing on food, beverage, and labor expenses to boost profitability without compromising service quality.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
The Restaurant Cost Management and Control Course equips you with practical tools to cut down on food, beverage, and labour costs while keeping customer satisfaction high. You will learn menu engineering, inventory management, recipe standardisation, waste monitoring, labour rostering, and supplier bargaining. Develop straightforward financial models, establish achievable goals, and implement a clear 4–8 week strategy to increase profits and sustain solid team output.
Elevify Advantages
Develop Skills
- Master menu engineering: swiftly price and place high-profit menu items.
- Control labour costs: create efficient rosters based on sales projections in real time.
- Manage food and beverage costs: streamline inventory, waste records, and portion controls quickly.
- Develop supplier and purchasing strategies: bargain effectively, set stock levels, and reduce cost of goods sold confidently.
- Grasp basics of profit modelling: quickly estimate savings, prime costs, and margin effects.
Suggested Summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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