Presented by Kim Hofmann, RD, LD
This DVD will provide you with some great cost control ideas! Food costs are increasing at the fastest rate since 1990. According to the May 2008 Consumer Price Index, "the food index has increased at a 6.3 percent SAAR thus far this year, following a 4.9 percent rise for all of 2007.” With food prices expected to remain high for at least the remainder of 2008, keeping cost in line is top priority for everyone involved in the foodservice operation. The program includes an innovative on-line CEU program, “The Case of the Disappearing Money” and the Today’s Dietitian article, "Simple Steps to Save on Food Service Costs" from Kim Hofmann, RD, LD. You will explore the hidden cost leaks found in most foodservice operations and unearth secrets you can put in place immediately to start saving thousands of dollars for your foodservice operation (and who doesn’t need to do that!). Don’t let your money go down the drain; learn today what you can do to stop your foodservice operation’s money from disappearing.
Participants will:
1. Identify the basics of foodservice costs
2. Define the major foodservice areas that affect cost
3. Identify methods that will save them money in their foodservice operation
Course Hours: 2
Level II Learning Codes: 1000, 7000, 7080, 7140, 8000, 8050, 8070