| Disc |
Training Description |
Target |
Cost and Ordering Information |
Making Money in Foodservice
|
Food Service departments, when operated properly, have the potential of increasing bottom-line profitability. In this module, learn the basics of food service financial management, and how to implement these basic principles to make your food service operation more profitable. Creating profit and loss statements, calculating ideal food costs, measuring gross margins, conducting inventories and controlling operating expenses are covered in detail.
|
Manager/Cashier
|
Retail Price: $89.99
Sale Price: $79.99
|
Convenience Store Math
 |
Whether an experienced manager or new on the job, this module explains many of the principals used to compute and track sales, gross margins, operating expenses and net profit margins. Learn the importance of budgeting and forecasting, and creating accurate monthly profit and loss statements to measure actual performance compared to the budget. Recommendations for increasing store profitability are then covered in detail.
|
Manager/Cashier
|
Retail Price: $89.99
Sale Price: $79.99
|
How to Increase
In-Store Margins
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Tactics used to increase in-store gross margins are covered in detail. Tactics used to increase in-store margins include merchandising, marketing, vendor selection and inventory controls.
|
Manager/Cashier
|
Retail Price: $89.99
Sale Price: $79.99
|
How to Reduce Store Operating Expenses
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Methods used to control and reduce direct store operating expenses are explained. Writing labor budgets are covered in detail. A review of all controllable expenses is also included in this module.
|
Manager/Cashier
|
Retail Price: $89.99
Sale Price: $79.99
|
