Training on Menu Planning, Costing & Inventory Control
Master menu design, pricing, and inventory management to improve efficiency and profitability in hospitality businesses.
Next intake
20 Jul 2026 · Nakuru
Duration
5 days
Live instruction
Delivery
Physical + Virtual
Cohort based
Level
Intermediate
Working professionals
Certification
NITA reimbursable
For Kenyan cohorts
Language
English
All materials
About this programme
This course on Training in Menu Planning, Costing & Inventory Control equips participants with practical skills to design profitable menus, accurately cost food items, and efficiently manage inventory. It focuses on reducing wastage, improving cost control, and enhancing operational efficiency in food service environments. Through real-world examples and hands-on exercises, learners gain the ability to make data-driven decisions that boost profitability and sustainability in hospitality and catering operations.
Duration
5 Days
Who Should Attend
- Food and beverage managers
- Restaurant owners and supervisors
- Catering managers and staff
- Hospitality professionals seeking cost control skills
- Aspiring entrepreneurs in the food industry
What you'll walk away with
- Understand principles of menu planning and design
- Learn techniques for accurate food costing
- Develop effective inventory control systems
- Analyze food cost percentages and profitability
- Apply best practices in stock management and waste reduction
What we cover, module by module
Module 1: Fundamentals of Menu Planning
- Principles of menu design and balance
- Understanding customer preferences and trends
- Nutritional considerations in menu planning
- Menu variety and seasonality strategies
- Case study / Hands-on: Design a balanced menu for a target market
Module 2: Food Costing Techniques
- Components of food cost and pricing models
- Standard recipe costing and portion control
- Calculating food cost percentages
- Pricing strategies for profitability
- Case study / Hands-on: Cost and price a sample menu
Module 3: Inventory Management Basics
- Types of inventory systems (FIFO, LIFO, etc.)
- Stock control procedures and documentation
- Ordering cycles and supplier management
- Minimizing losses and spoilage
- Case study / Hands-on: Create an inventory tracking system
Module 4: Cost Control and Waste Reduction
- Identifying and controlling food waste
- Monitoring variances and cost leaks
- Efficient storage and handling practices
- Use of technology in cost control
- Case study / Hands-on: Analyze waste and recommend improvements
Module 5: Menu Engineering and Profit Optimization
- Introduction to menu engineering concepts
- Categorizing menu items (stars, plowhorses, etc.)
- Sales mix and contribution margin analysis
- Strategies to improve menu performance
- Case study / Hands-on: Evaluate and optimize a real menu
Where the change lands
Organizational Impacts
- Improved cost efficiency and reduced food wastage
- Better inventory management and stock control
- Increased profitability through optimized pricing strategies
- Enhanced operational planning and decision-making
- Standardization of menu processes and cost tracking
Individual Impacts
- Strong understanding of menu engineering and pricing
- Ability to manage inventory effectively
- Improved analytical and financial management skills
- Increased confidence in operational decision-making
- Enhanced career growth opportunities in hospitality
Dates and locations
Upcoming intakes
Every intake is limited to a small cohort. Booking closes when a date fills or three weeks before the start, whichever comes first.
| City | Starts | Ends | Delivery | Book |
|---|---|---|---|---|
NakuruNext | 20 Jul 2026 | 24 Jul 2026 | In-Person | Book |
Kigali | 20 Jul 2026 | 24 Jul 2026 | In-Person | Book |
Accra | 20 Jul 2026 | 24 Jul 2026 | In-Person | Book |
Kisumu | 27 Jul 2026 | 31 Jul 2026 | In-Person | Book |
Johannesburg | 27 Jul 2026 | 31 Jul 2026 | In-Person | Book |
Dakar | 27 Jul 2026 | 31 Jul 2026 | In-Person | Book |
- NakuruNext
20 Jul → 24 Jul·In-Person
Book this intake - Kigali
20 Jul → 24 Jul·In-Person
Book this intake - Accra
20 Jul → 24 Jul·In-Person
Book this intake - Kisumu
27 Jul → 31 Jul·In-Person
Book this intake - Johannesburg
27 Jul → 31 Jul·In-Person
Book this intake - Dakar
27 Jul → 31 Jul·In-Person
Book this intake
Common questions.
Still not sure? Send us a note and a facilitator will get back to you within a business day.
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Course finder
Find the right course for you
Prefer to talk it through? Send us an enquiry and a facilitator will scope a fit within a business day.
For corporate teams
Training 10+ professionals?
We deliver Training on Menu Planning, Costing & Inventory Control in-house at your offices, at a venue we arrange, or fully virtual. Customise the curriculum against your KPIs, and get a bespoke price for the cohort size you need.