Cost Control Seminars, Cost: $275 per person

To compete in this industry, YOU MUST HAVE CONTROL OF COSTS, so participate in a seminar that is packed with useful information! Attend a Cost Control Seminar or take this seminar on line. The text, Cost Control Manual for School Foodservices, Revised 2003, was written by Dorothy Pannell Martin.

A sampling of what is covered in this “hands on” Cost Control Seminar:

• Understanding and using the breakeven point
• Analyzing a profit and loss statement
• Identifying the differences in accrual and cash methods of accounting
• Determining the weighted-average revenue for breakfast and lunch
• Understanding the importance of precosting and postcosting menus
• Defining how much money is available for food and labor
• Evaluating staffing and meals per labor hour (MPLH)
• Contracting with student groups
• Identifying the real cost of an hour of labor
• Pinpointing the ways to reduce labor cost
• Comparing cost of disposables with washing dishes, baking with using purchased products
• Determining how many days of inventory and number of turnovers
• Determining if selling a commercial brand pizza is really profitable
• Developing a meaningful budget
• Determining if Provisions 2 and 3 are for you
• Identifying innovative ways of increasing revenue

These two-day seminars fill up fast on this hot topic! There is a limited
enrollment so register today. Or, sign up for the on-line seminars that you can complete at your leisure.Call 1-800-494-0023 for further information about the Cost Control Workshop.

Approved by American Dietetic Association for 10 credit hours and by
American School Food Service Association for 13 certification credits.

a one-day Cost Control Seminar for Managers-perfect for back-to-school workshops and 6 certification credits by American School Food Service Association.

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