Every course begins with this essential introductory module. It equips learners with a clear understanding of the core financial elements of hotel food and beverage operations. Participants will explore the benefits of strong financial management and the consequences of poor control, while learning to identify and interpret key F&B KPIs. This module sets the stage for confident, financially informed decision-making.

This module focuses on building accurate and insightful revenue tracking systems. Learners will develop the skills to calculate average spend per cover, per service period, and across various time frames. The module also teaches how to compare performance against previous periods and how to build reliable revenue and cover forecasts using historical data and growth projections. It’s ideal for managers aiming to understand and anticipate their department’s revenue trends.

Participants will gain a deep understanding of gross profit: both potential and actual, and how to calculate and maximise it for food and beverage items. This module includes recipe based calculations, variance analysis, and the treatment of allowances. Learners will also be able to identify why GP performance may deviate from targets and how to take corrective action to protect profitability.

In this module, learners will be taught how to forecast and track payroll percentages in relation to forecasted and actual revenue. The session covers the use of staffing ratios to create efficient manning guides and how to translate those into realistic rosters. The aim is to align labour planning with trading patterns, ensuring effective staffing without unnecessary cost.

This module explores the management of both fixed and variable expenses within an F&B operation. Learners will learn how to categorise and track spend in real time and understand the difference between consumables and non-consumables. The module also includes guidance on completing month end stocktakes of food and beverage consumables to maintain cost control and stock accuracy.

Bringing everything together, this module teaches learners how to interpret a full food and beverage profit and loss account. It covers each revenue and expense line in detail, guiding learners through completing P&Ls, comparing actuals to forecasts, and calculating key performance indicators. The module also focuses on practical strategies to control each line and improve overall financial performance.