Food Costing Workshop

Dates: 3 – 4 July 2018
Time: 10:00 AM – 04:00 PM
Location: ECA Training Room, Cairo
Language: English, study materials bilingual English & Arabic
Fees: LE 600 for Members & LE 750 for Non-members
Conducted by: Markus Iten, Founder & Honorary President Egyptian Chefs Association & General Manager Food Tracks

Workshop Description

Markus ItenFood cost is related to all departments when operating a commercial kitchen: this includes costs related to purchasing and storing food, to its preparation, to waste management and to service.

What will you learn?

  • How to implement purchasing policies to achieve “zero” stock
  • Why standardized recipes are the key to controlling your cost and achieving consistency
  • How to plan a menu so as to reduce your food waste
  • About the hidden expenses that drive up your food cost and how to control them
  • How to determine actual food expenses
  • How a consistently high quality will reduce your cost and increase your profits

Who should attend?

  • Executive Chefs
  • Kitchen Directors, Managers and Department Heads
  • Food and Beverage Managers
  • Food Cost and Quality Controllers
  • Restaurant Owners and Food Caterers
Registration

Please register and submit payment for the workshop before Wednesday, 27 June 2018.
Online Registration Form
Cancellation and Refund Policy

For more information please contact us:

Cairo Headquarters
Tel.: 02 37622116 / 7 / 8 – 010 6552 7567
Email: marina.adel@egyptchefs.com
walaa.hajj@egyptchefs.com
 

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