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The purpose of this module is to teach student to be able to manage the finance aspect of the kitchen budgets and use it to help them meet their set targets. The implementation of the aspects of budgeting, cost control, menu engineering will assist the kitchen to make profit as well as making sure their kitchen staff are motivated.
To be able to meet the financial objectives (targets) and retain investment for the owners the kitchen has to meet targets and this can be done by making sure the kitchen minimises wastage, buys from reliable suppliers, and buys the proper equipment and right quality.
Creating a proper menu that suites the type of establishment and making sure the ingredients are readily available in the market to avoid inconsistences. Proper pricing of the menu will also be important to make sure the profit margin is maintained.