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).

12 people

• Mixed training

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.

• Room equipped with networked computer workstations
• Unmarked room with video projector

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.

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

The establishment meets disabled access requirements (access ramps, lift)

Catering

A school restaurant and snack bar are available on the premises

Transport

In the town centre, close to the bus station and SNCF train station, as well as bus routes (Boulevard de Strasbourg, Place de la Liberté)

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.