Restaurant Inventory Management
this course: Learn how to reduce inventory costs and simplify management in the restaurant industry. Gain valuable insights into accounting, purchasing, menu costing, and operational systems. Achieve success and efficiency with the right tools and priorities. Ideal for restaurant managers, kitchen managers, chefs, cooks, hospitality students, and restaurant owners.
What you’ll learn
- How to reduce inventory costs through operations and pricing strategies
- Put systems in place to identify problems and communicate to your team
- Understand the accounting behind inventory management
In this course you will learn to simplify your inventory management, and get more results with less effort. This course will walk you through:
Accounting practices
Purchasing
Menu costing and pricing
Menu engineering
Operational Systems
My goal is to take 20 years of experience operating, and give you the most important information necessary to be successful. The days of 60 hour work weeks should be in your past. Learn to manage more efficiently with the right tools and priorities.
Who this course is for:
- Restaurant Managers
- Kitchen Managers
- Chefs
- Cooks
- Hospitality Students
- Restaurant Owners
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