Sunday, June 25th, 2023
9:30 AM - 4:00 PM
This session is an interactive, group driven workshop. Participants are provided with a structured approach for managing costs and profits of the food operation. At the end of the session participants understand how to generate, interpret, and utilize essential food and beverage matrices such as prime costs, cost of goods, gross margin, menu engineering, and development of standard recipe guides. The boot camp also addresses portion control, inventory management, ordering and pricing strategies as well as supporting administrative documentation. This session is designed for those look for an operations refresher or skill enhancement in the basics of snack bar food service management.