Implementing technical data sheets to optimise costs and key performance indicators (Hotel, Café, Restaurant)

By the end of the training, participants will be able to:

• Understand the fundamentals of stock management (opening stock, theoretical consumption, stock turnover, impact on profit margins).
• Draw up comprehensive technical data sheets (list of ingredients, weights, costs, production times).
• Calculate production costs (ingredients, energy, labour) and set appropriate selling prices.
• Optimise purchasing and manage key ratios (choice of suppliers, portioning, loss management).
• Standardise and digitise technical data sheets (Excel, Google Sheets, specialist software).
• Set up a sustainable monitoring system (dashboards, stock-takes, KPIs: ingredient ratio, cost per portion, stock turnover).

Day 1: Mastering the basics of receiving and stock management

• Understanding the basics of stock management
• Optimising purchasing and understanding key ratios
• Introduction to product data sheets
• Introduction to creating a comprehensive product data sheet

Day 2: Creating technical data sheets and managing costs

• Creating a comprehensive technical data sheet
• Calculating production costs and setting the selling price
• Standardising and digitising technical data sheets
• Implementing a sustainable monitoring system: costs, ratios, stock levels

• Certification of prior learning

• All audiences

• Experience in purchasing, stock control or production management within the catering industry.
• Basic knowledge of management principles (costs, margins, suppliers).

16 people

• Fully classroom-based training

The training course takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Consultations and remedial support with the educational advisor and/or the industry liaison officer during the training course.

To help us improve the quality of our service, please let us know your suggestions or complaints using the form available on our website.

For participants with disabilities: training and certification arrangements can be adapted where necessary, with support from the disability liaison officer.

Trainers with experience in individualised learning.

Teachers certified by the French Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.

This training course is aimed at professionals in the catering and hospitality sectors involved in cost and procurement management, to optimise the efficiency of their roles as:

• Head chefs, sous-chefs
• Purchasing and stock management managers
• Hospitality and catering managers
• Production managers

Access for people with disabilities

Transport

establishment located along the expressway near the fire station (bigot district)

A 100% practical approach: short, hands-on training.

Funding: 100% covered for AKTO member companies with fewer than 50 employees.

Benefits for businesses:

✔ Rapid skills development: Techniques that can be applied straight away.

✔ Securing turnover: Through controlled expenditure.

1st training session, we have no Quality indicators.