Food & Beverage Costing

Course Length: 4.5 Hours

Learn how to calculate dish and drink costs, set profitable menu prices, control waste and read the numbers behind a successful venue. This practical short course gives you the tools to protect margins without compromising quality.

WHAT YOU'LL ACHIEVE

Know your numbers. Protect your margins.

Learn to cost every dish and drink, set profitable menu prices, control waste and read the numbers behind a successful venue — without compromising quality.

✓ Calculate accurate plate and pour costs.
✓ Set menu prices that hit target margins.
✓ Track and reduce waste and stock variance.
✓ Complete a short assessment to earn your OpenCampus micro-credential.

WHO IT'S FOR

Venue Managers

Owners & Operators

Chefs, Supervisors & Staff

Course length: approx. 4.5 hours, self-paced

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Master Your Margins

Build practical, industry-led skills in just 4–5 hours. Enrol in a short course and start applying what you learn on your very next shift.