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
Maximum total duration of 14 hours
The duration of the course is indicative and will be determined according to your profile.
All audiences
Experience in purchasing, stock control or production management within the catering industry.
Basic knowledge of management principles (costs, margins, suppliers).
12 people
Teaching method
Mixed training
Teaching methods
The course combines face-to-face and distance learning. Learning takes place through a mix of sessions at the centre, virtual classes, online resources and regular support from the trainer.
Equipment
Room equipped with networked computer workstations
Unmarked room with video projector
Monitoring and individualisation
To help us improve the quality of our service, please send us your suggestions or complaints using the form available on our website.
For participants with disabilities: training and certification arrangements can be adapted, with support from the disability liaison officer.
Post-training support is available.
Participant satisfaction is assessed both during and at the end of the training.
An assessment is carried out prior to the start of the training.
Trainers experienced in individualising learning.
Assessors expert in observing and analysing results (mastery of skills).
Teachers certified by the French Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.
Formative assessments
Total price including VAT: €406.00
Hourly rate including VAT: €29.00
This price is for guidance only and is not binding. Depending on your circumstances, this training course may be fully funded. Please contact us.
For continuing education, depending on profile and positioning, the access period is a maximum of 14 days after the start of the action (in special cases, please contact us).
Contact us to register for a meeting.
insert
du 16 nov 2026 au 14 déc 2026
Cette formation peut être financée par différents partenaires : Etat, collectivités territoriales, entreprises, OPCO,... (sous conditions). Nous vous remettrons un devis personnalisé et vous aiderons à constituer votre dossier de demande de financement.
Cette formation peut être financée par différents partenaires : Etat, collectivités territoriales, entreprises, OPCO,... (sous conditions). Nous vous remettrons un devis personnalisé et vous aiderons à constituer votre dossier de demande de financement.
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
Accessible to people with disabilities .
The premises used by GRETA are on the ground floor. If courses are offered upstairs, a lift can be used by people with reduced mobility.
Catering
Access to the school's self-service restaurant during school periods.
Transport
Varlib
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.
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