EXTENDED OFFER ENDS INOverview
Set Menu Prices for Your Restaurant Using Data Course is yet another “Teacher’s Choice” course from Teachers Training for a complete understanding of the fundamental topics. You are also entitled to exclusive tutor support and a professional CPD-accredited certificate in addition to the special discounted price for a limited time. Just like all our courses, this Set Menu Prices for Your Restaurant Using Data Course and its curriculum have also been designed by expert teachers so that teachers of tomorrow can learn from the best and equip themselves with all the necessary skills.
Consisting of several modules, the course teaches you everything you need to succeed in this profession.
The course can be studied part-time. You can become accredited within 05 Hours studying at your own pace. Your qualification will be recognised and can be checked for validity on our dedicated website.
Why Choose Teachers Training
Some of our website features are:
- This is a dedicated website for teaching
- 24/7 tutor support
- Interactive Content
- Affordable price
- Courses accredited by the UK's top awarding bodies
- 100% online
- Flexible deadline
Entry Requirements
No formal entry requirements. You need to have:
- Passion for learning
- A good understanding of the English language
- Be motivated and hard-working
- Over the age of 16.
Certification
CPD Certification from The Teachers Training
Successfully completing the MCQ exam of this course qualifies you for a CPD-accredited certificate from The Teachers Training. You will be eligible for both PDF copy and hard copy of the certificate to showcase your achievement however you wish.
- You can get your digital certificate (PDF) for £4.99 only
- Hard copy certificates are also available, and you can get one for only £10.99
- You can get both PDF and Hard copy certificates for just £12.99!
The certificate will add significant weight to your CV and will give you a competitive advantage when applying for jobs.
Course Curriculum
| Introduction & Fundamentals | |||
| Introduction | 00:01:00 | ||
| Why We Need To Price The Menu | 00:05:00 | ||
| Determining Recipe Costs | |||
| How To Determine Cost Of Menu – Fundamentals | 00:07:00 | ||
| Menu Costing Template Explained And Key Things To Consider In Costing | 00:08:00 | ||
| Excel Template Explained In More Detailed Part 1 | 00:04:00 | ||
| Excel Template Explained In More Detailed Part 2 | 00:04:00 | ||
| Profitability Concepts And Factoring Overheads In Pricing | |||
| Gross Profit/ Net Profit And Overheads Concepts – Explained | 00:04:00 | ||
| Excel Template To See If We Need To Increase Prices | 00:07:00 | ||
| Excel Template To Determine How Much An Average Guest Should Be Spending | 00:07:00 | ||
| Qualitative Factor In Pricing Of Meny Items | 00:07:00 | ||
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