For Chefs, Cooks and Catering Supervisors who want to increase their skills in recipe design and costing, daily management, rostering, staff motivation and leadership.

Topics covered include:

• Recipe and food costing - techniques and shortcuts
• Menu engineering -- use layout and design to boost sales and profits
• Calculating the labour contribution in recipe costing
• Improving portion control and yield management
• Online tools for costing and management - where to find them
• Managing supply and deliveries. Negotiating the best deals.
• Waste reduction techniques
• Managing stocktakes and putting the best systems in place
• Controlling other overheads - energy, repairs and cleaning costs
• Setting up daily systems that all staff can understand and follow
• Roster costing and productivity - how to measure and manage it
• Managing the cost of permanent and casual staff
• Working with young staff and apprentices
• Improving motivation in the kitchen
• Dealing with conflict situations
• Time management and delegation in the kitchen - getting more done

Presented by Profitable Hospitality in conjunction with the Club Managers Association

BOOKINGS: Phone CMA on 02-96432300 (Australia)
DATES & LOCATIONS: Sydney and Caloundra Qld. Check the CALENDAR

COST: $245 pp for CMA Members or Affiliate, or $285 each for non-members (GST incl).
To see if you are eligible for CMDA Affiliate discounts check here.