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

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).

16 people

Teaching method

• Fully classroom-based training

Teaching methods

The training 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.

Equipment

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

Monitoring and individualisation

Assessment prior to the start of the training programme.

Option for post-training support.

Feedback on participants’ satisfaction during and at the end of the training programme.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Formative assessments

Total price incl. VAT : 392.00 €
Hourly rate incl. VAT : 28.00 Hourly rate including VAT: €28.00
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Contact us to register for a meeting.

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
. Access to premises and technical areas for people with disabilities or reduced mobility (ramps, lifts).

Catering

There are several snack bars and restaurants outside the Lycée.

Transport

The school is served by numerous city buses. Nice Thiers station is a 10-minute walk away. The school is also served by the Parc Impérial stop on the Chemins de Provence line.

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.