How kitchen operation can add value to the overall performance
Cost of the Food and Beverage Department is often the highest share of the total hotel expenditure. However, kitchens often fail to make the equivalent financial contribution. Poor revenue either drains resources from other profit centres and/or leads to poorer quality and service from the kitchen. Keep in mind that one bad experience is a lost customer.
This course gives participants the tools and know-how to be objective, calculate, control and optimize kitchen costs while ensuring top quality restaurant experiences that match and surpass customer expectations.