Principles of Managing Food Costs

Course Description

This course solidifies how to be in control of your expenses, thus ensuring you make money. This means your food and beverage operation needs to create menus that are both likeable and profitable, keep precise track of ordering and inventory, and eliminate waste that can result from differing factors, including portioning and recipe adherence.

This 25-minute course includes multiple inline activities to aide in the understanding of what tools can be used for food cost control, conduct predictive analytics, and train staff properly to understand their very-real impact on the bottom line. This course also includes a knowledge check to reinforce the concepts and is a vital course for any team member, especially frontline employees, new hires, or employees returning for the new season.

Course Objectives

  • Understand how to control your expenses to drive revenue to the bottom line
  • Know how to manage food costs through various areas of business
  • Feel empowered to coach your team to success


 CEUs: 0.5

 Training Time: 25 minutes

 Language: American English

 Key Features: Inline Activities, Post-Assessment


Member Status Price
*Member $49
*Member - Student or Young Professional $0
Nonmember $99

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3 Month Access - Nonmember Price $99.00