| This level would provide students with a more in-depth understanding of the different aspects of financial analysis that can be used by restaurant managers, such as profit and loss analysis, cash flow analysis, inventory analysis, debt analysis, and break-even analysis. Students would learn how to use these tools to make informed decisions about the financial performance of their restaurants. |
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Module 1: Profit and Loss Analysis for Restaurants
- Understand the importance of profit and loss (P&L) analysis in restaurants.
- Learn how to prepare and interpret P&L statements.
- Develop skills in using P&L statements to identify areas where improvements can be made.
- Module 2: Cash Flow Analysis for Restaurants
- Understand the importance of cash flow analysis in restaurants.
- Learn how to prepare and interpret cash flow statements.
- Develop skills in using cash flow statements to manage cash flow and avoid financial problems.
- Module 3: Inventory Analysis for Restaurants
- Understand the importance of inventory analysis in restaurants.
- Learn how to calculate and manage inventory turnover.
- Develop skills in using inventory analysis to control costs and improve profitability.
- Module 4: Debt Analysis for Restaurants
- Understand the importance of debt analysis in restaurants.
- Learn how to calculate and manage debt ratios.
- Develop skills in using debt analysis to make informed decisions about financing.
- Module 5: Break-Even Analysis for Restaurants
- Understand the importance of break-even analysis in restaurants.
- Learn how to calculate break-even points.
- Develop skills in using break-even analysis to set prices and make other decisions that affect profitability.
- High school or equivalent
- Strong communication and interpersonal skills
- Interest in the course topic
- Good level of English
| 50 GLH |