Café Menu Costing and Inventory Management
Duration: 2 hours
October 5 / 1PM - 3PM (Online)
Instructor: JP Buhain
Learn how to properly cost a menu, the different methods and factors in pricing a menu, the importance of having an inventory system, inventory process, and inventory valuation.
John Paul V. Buhain is a Registered Nutritionist Dietitian and a professor of food and nutrition for 15 years. He is a sports and fitness consultant and advocate of health and fitness. He has been invited to speak and talk about health and nutrition in different TV shows and seminars. He is also a consultant and trainer for cafés and restaurants.