Our customers demand ever increasing standards from us, reflecting their experiences in the commercial marketplace. In order to meet these demands we have to continually 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 key features of the seminar.

For further information, click here