Presented by Kim Hofmann, RD, LD and Becky Dorner, RD, LD
Have you noticed your food cost climbing? Are you under pressure to reduce your expenditures? How do you feel when you review your end of month cost statements? Don’t panic! During this 90-minute teleseminar, you will uncover the factors influencing your food costs and learn secrets on how to manage those costs, and in-turn save your operation thousands of dollars. Benefit from Becky and Kim’s 50+ years of knowledge and experiences helping dietary professionals control their food costs. Learn their secrets to successful cost control and find out where your foodservice money is REALLY going.
Participants will:
1. Name the two most important factors that impact foodservice costs.
2. Describe the fundamental principles needed to control foodservice costs.
3. Identify methods that will save major dollars in their own foodservice operations.
4. Explain the food cost formula and the reason why it is so important in cost control.
Course Hours: 2
CDR Level II Learning Codes: 1000, 7000, 7080, 7140, 8000, 8050, 8070