February 22, 2014 10:00 AM - 2:00 PM
Institute of Culinary Education
Do owners and operators really know what their financial information means? Proper evaluation techniques are like analyzing the vital signs of a patient. This class is a guide to basic financial reporting, observing key information and questioning the results for strong financial knowledge. Students will be able to learn to: " Re-organize an income statement for more productive use " Distinguish between the signs of trouble and the signals of health " Use proper questions to get the information to make decisions A key element will be an emphasis on the important Prime Cost concept of controlling product and labor costs This subject will use a case study approach, and will include excel financial template handouts.
Click here to register.