Menu Engineering and Recipe Costing (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025054389
S$201
Original: S$670
Save S$469
About This Course
This course aims to impart knowledge to learners on how to manage costs to ensure optimisation of resources and sustainability of business operations. It includes monitoring cost control activities in accordance with the organisation’s cost control policies and procedures.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• Understand the importance of building a culture of cost awareness in the organisation
• Apply methods of controlling and optimising costs
• Determine purchasing cycles of raw ingredients, tools, equipment and other food and beverage inventory and supplies
• Conducts cost control audits
• Apply methods to optimise resource usage
• Reconcile budgeted and actual profit margins
• Understand the importance of building a culture of cost awareness in the organisation
• Apply methods of controlling and optimising costs
• Determine purchasing cycles of raw ingredients, tools, equipment and other food and beverage inventory and supplies
• Conducts cost control audits
• Apply methods to optimise resource usage
• Reconcile budgeted and actual profit margins
Entry Requirements
Lower Secondary Education Level
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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