Finance for Chefs

David Mckown    Andrew Bennett MBE

Our customers demand ever increasing standards from us, reflecting their experiences in the commercial marketplace. In order to meet these demands we have continually to review our approach to financial control within the kitchen environment.

This one day seminar is for any chef who would like to build their confidence in financial control. The programme will include how to cost menus for the student market, fine dining and large scale banqueting. A “hands on” practical approach to calculating margins and an introduction to studying key financial information will be a feature of the course. Andrew Bennett and David Mckown first worked together for UhS in January 2008.  Comments from their last seminar included: “A very good course, covering a lot of areas of finance, some good systems to take away; David and Andrew  were excellent trainers”, “Excellent course, new ideas and a great insight into food costings”, “Very good presentation, enjoyed the day, will be using the formulas again”.

Objectives
      ●    Identify the key components of the demand/supply chain
      ●    Describe current market forces

• Describe the key factors for cost control
• Identify financial boundaries and establishing pricing structures

Content
The seminar will:-
      ●    Explore the “sales mix” and its impact on the development of menus
      ●    Provide information on goods receiving controls, recipe costings and par stock levels
      ●    Provide advice on inventory management, fraud/theft and yield management
      ●    Encourage creative thinking and how to apply financial awareness to your kitchen
Participants will be provided with notes and workshop handouts.

Presenters
Andrew Bennett
Andrew Bennett is Executive Chef at The Park Lane, Sheraton Hotel in London. His career includes the achievement of a Michelin Star and recognition as Banqueting Chef of The Year by the Craft Guild of Chefs.
Andrew was awarded the MBE for services to the hospitality industry and skills training in 2009. He is currently working internationally as a trainer for the Food and Beverage Academy operated by Starwood Hotels.

David Mckown
David Mckown FIH is Training and Development Manager at the University of Sheffield. Before joining the university he spent seven years at the Hotel and Catering Training Board. His career also includes spells in contract catering and restaurants. He is a qualified trainer and further education teacher who delivers training regularly to the commercial sector in this country and also internationally.

Date and Venue
Tuesday 15 February 2011; registration is from 0930. The seminar starts at 1000 and ends at 1530. It will be held at the Fielder Conference Centre, Hatfield Business Park, University of Hertfordshire. This is Conference Hertfordshire’s non-residential conference centre, which is close to junctions 3 and 4 of A1(M) and Hatfield railway station, which is 25 minutes from London King’s Cross. Full location and access details will be sent to participants. There is more information at www.conferencehertfordshire.co.uk. 

Fee
The fee for this non-residential seminar is £215.00 plus vat, which includes seminar materials, training costs, refreshments and lunch. If you require overnight accommodation there is a Travel Inn at Hatfield, one at Welwyn Garden City, 6 miles away and several others nearby, www.premiertravelinn.com.  There is also a Travelodge very close to The Fielder Centre at the Hatfield Business Park and several others nearby, www.travelodge.co.uk. 

To make a seminar reservation please go back to our booking form which may be completed on-line or off-line.  May we respectfully draw your attention to the UhS business terms, which are on the seminars page of our web site and on the booking form?