Foodsphere

What will the course cover?

Identify what are the main costs involved in hospitality and catering
Summarise what are overhead costs
Define the terms gross profit and net profit
Understand what variable there are
State the difference between direct and indirect labour costs
Describe how to calculate % gross profit
Identify what a ‘selling price point’ is

Recognise how to stay within a budget
Explain different methods to control costs
Describe the consequences of not controlling costs
Summarise the purpose of reporting costs
Calculate costs converting imperial measurements to metric
State the purpose of using recipe books