Training Workshop 20 – 21 June 2012
Are you charging your staff meals to your food cost or labor cost? And who is paying for the ice cubes to keep your fish display at the right temperature?
Food Costing is a hot topic in times of economic downturn. Proper food costing is not the simple calculation of revenue less food purchases, but a system of expenses and quality control to be implemented throughout your operation. This workshop will teach chefs, owners, food cost controllers and other key managers of hospitality establishments the essentials of controlling cost while sustaining a high quality output to the customer.
The structure of the workshop will cover the following topics:
- Standardized Recipes, the Base of Food Costing
- Sales & Menu Item Forecasting
- Purchasing & Purchase Specs
- Receiving & Inventory Control
- Yield Test & Reducing Food Waste
- Calculating Actual Food Cost
The workshop, organized by the Egyptian Chefs Association, will be conducted by Chef Markus Iten in English. Student manual and test are bilingual, English and Arabic. Participants will receive certification upon completing the test at the end of workshop successfully.
is LE 350 for ECA-members and LE 500 for non-members.
Please register before Sunday 17 June
by faxing the ECA on 02 37622116 / 7 / 8 or email to
Download Registration Form