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Food Costing Short Course Flyer QHA Updated Date

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1-DAV<br />

COURSE<br />

r)<strong>QHA</strong><br />

QUEENSLAND HOTELS ASSOCIATION<br />

FOODCOST n@l<br />

FORMULAS<br />

Learn exactly what ingredients<br />

are weighing you down in waste<br />

costs, how to create cost effective<br />

recipes that protect your margins<br />

and boost kitchen operations.<br />

Access powetiul yet straightforward<br />

tools and solutions built for food<br />

business success.<br />

To ics Covered:<br />

• <strong>Food</strong> and Recipe Costs<br />

• Portion and Waste Control<br />

• Purchasing and<br />

Stock Management<br />

• Labour Costs<br />

• Yield Testing<br />

WHEN <br />

AND WHERE L@J<br />

ls your<br />

slice of the<br />

pie getting<br />

smaller?<br />

<strong>Food</strong> costs out<br />

of control?<br />

n ABOUT<br />

000 THEHOST<br />

Andrew Briese trained as a chef<br />

and completed a Bachelor of<br />

Business in Catering & Hotel<br />

Management. He has worked in the<br />

hospitality industry for 20+ years<br />

and has developed a world-class<br />

hospitality platform.<br />

A REGIST ER<br />

'J NOW<br />

CTB-SHORTC®URSES,.<br />

Your Guide to<br />

<strong>Food</strong> Costs<br />

<strong>Food</strong> costs going up? Your slice of the<br />

pie getting smaller? We know running<br />

a food business can be like rubbing<br />

scorpion chillis in your eyes.<br />

Andrew Briese, founder of CTB AND CO.<br />

is bringing you a full day workshop<br />

designed for chefs and hospitality<br />

managers to gain practical skills and<br />

insights into running a completely<br />

profitable kitchen.<br />

0<br />

Powered By<br />

CT ICO.<br />

0 1300 911 2s2 / +61 3 gm om<br />

INFO@)CTBANDCO.COM<br />

CTBANDCO.COM<br />

0<br />

<br />

0<br />

Monday 17th Oct 2022<br />

2/160 Edward St, Brisbane<br />

This is a full day workshop<br />

with 7 hrs on-hand training.<br />

CTBANDCO.COM SHORTCOURSES<br />

Fill out the online form and<br />

we'll be in contact with<br />

more details about<br />

attending the course.<br />

+<br />

0

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