#331 – Chef Cost Control Management (30 hrs)
Keeping food and labor costs in line is critical to a restaurant’s success. Success or failure is typically related to an operator’s ability to manage the big three cost centers: labor costs, food cost and beverage cost. Chef Cost Control Management (formerly Management of Food and Labor Costs) comprehensively covers cost control from a management perspective. Understanding the three cost centers is essential because effective cost management is only achieved when management is educated and engaged.