ΠΕΡΙΓΡΑΦΗ

This course introduces practical planning and control techniques essential for efficient hospitality operations. Participants learn how effective planning supports cost control, service consistency, and profitability. The module covers forecasting operational needs, staff scheduling, basic budgeting, KPI monitoring, and inventory control methods. With a strong operational focus, learners gain the ability to analyze performance data, control costs, and develop actionable improvement plans that enhance operational efficiency and financial results in food and beverage environments.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

By the end of this course, participants will be able to:

• Explain the importance of planning in hospitality operations
• Forecast daily operational needs (staffing, inventory, guest volume)
• Use basic scheduling principles (labor cost efficiency and coverage)
• Apply simple budgeting concepts related to F&B
• Calculate and monitor key performance indicators (KPIs) such as food cost %, beverage cost %, labor cost %, and average check
• Apply inventory control methods (par stock, ordering levels, stock take cycle)
• Create an action plan for operational improvement and cost reduction

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

• Food & Beverage Manager

• Restaurant Manager

• Hospitality Operations Manager

• Assistant Manager

• Hotel Supervisor

• Catering Operations Coordinator