Food and Beverage Operations Workbook: Costing, Menus, and Service Planning

Understanding food and beverage management at a conceptual level is important, but the work happens in the details: costing a new dish accurately, rewriting an underperforming menu section, building a banquet staffing plan, or setting up an inventory count sheet. This workbook-style course puts those practical tools in your hands, letting you work through realistic F&B scenarios with structured templates. By the end of this course you will be able to complete a recipe cost card, score a menu section using contribution margin analysis, build a weekly inventory count and variance report, write a service standard procedure for a specific F&B outlet, and develop a staffing schedule for a banquet event. What you will learn: - Recipe cost card completion: ingredient quantities, unit costs, yield factors, and selling price calculation - Portion control tools: standard portion cards, plating guides, and scale usage protocols - Menu scoring worksheet: identifying high-margin, high-popularity items and using the result to guide menu edits - Weekly inventory management: count sheet templates, variance analysis, and par-level setting - Bar inventory and pour cost worksheet: bottle counts, sales reconciliation, and variance flagging - Writing service standard procedures: format, specificity level, and testing through staff walkthrough - Event order templates: food and beverage banquet event order (BEO) structure and completion guide - Shift briefing checklists: pre-service setup, allergy communication, and reservation-specific notes Each of the eight modules in this course is structured around a worked scenario with full numbers and decisions shown. A blank version of every template follows the worked example for you to complete using either a provided practice dataset or your own real workplace figures. Self-assessment answer guides allow you to check your calculations and decisions independently. This course is written for F&B supervisors, front-of-house team leaders, and hospitality operations students who need practical tools rather than conceptual overviews. Some exposure to a restaurant or hotel environment is helpful but not required. This course is educational and does not replace food safety or responsible alcohol service certification, which are required by law in most jurisdictions.