Management Control

• Profit & Loss: Creating the budget and analyzing the fiscal year
• Food cost: Various calculation methods
• Recipe creation: Calculating food cost
• How to optimize waste in the recycling line
• Beverage cost: Calculating drink costs, managing open bottles, and pricing drinks by the glass
• Creating the necessary reporting to measure performance
• How to create a menu, which items to keep, and when to remove them

Management Control is a course designed to provide you with an in-depth understanding of the economic dynamics of a business. Understanding how to calculate food and beverage costs, optimize resources, and manage budgets are crucial skills for those aspiring to leadership roles in the industry. Through case studies and simulations, you will have the opportunity to apply the knowledge gained and develop an analytical mindset, essential for addressing daily challenges in the restaurant industry and beyond.