• Friday, October 13, 2017
  • 15:00 - 16:00
  • Memo
  • SIA Breakfast Arena - Pav. D1
  • Carlo Pecoraro GP Studios

The blessing and the curse of the hotel industry, cost management is today one of the main keys for a company that wishes to be successful. Breakfast falls within this area: the all-included buffet is constantly at risk if not monitored, organised, standardised and with costs controlled in detail. This workshop deals with these topics in detail and looks at various case studies.

Topics covered:

  • how to manage breakfast costs while maintaining high standards and offer
  • the cost of breakfast, what to attribute to this service
  • factors in the correct calculation of the food costs for the breakfast buffet
  • the management of foodstuffs
  • cost standards through the use of management models
  • how to build historical data for the prior control of breakfast production
  • commercial costs-benefits analysis
  • analysis of case studies