P&L of restaurant business is shown through illustration's and the profit and losses are divided in the restaurant operating expenses into categories and subcategories.

Inventory Management & Recipe Management is a system of controlling the ordering, storage and use of products that a restaurant uses and controlling of finished products to serve

For any business to have profits, the sales must be high and costs must be low. If costs are not controlled, the profitability of the business will get low. The main costs in F&B business are food cost, labour cost and semi-variable cost. Out of the three, the topmost which affects the profitability is the food cost. Food cost is the cost of raw materials used to make the finished products listed on the menu.

Ensuring adherence to FSSAI and other regulatory licenses for food safety and operational compliance.

Familarization with Bar tool equipment and their uses.Acquire knowledge on how to mix cocktails and mocktail