PROTECT YOUR RESTAURANT BUSINESS ASSETS
PROTECT YOUR RESTAURANT BUSINESS ASSETS
Linda Bamford
***FOR IMMEDIATE RELEASE*** (21 November 2010)
Contact: Linda Bamford, PrincipalBusiness: A La Carte TrainingPhone: +61 0418 190 635Website: http://www.alacartetraining.comEmail: alacartetraining@bigpond.com
PROTECT YOUR RESTAURANT BUSINESS ASSETS
A La Carte Training announces the launch of a new on-line eBook ‘How to Understand Food Purchasing and Stock Control’. This original eBook provides everyday inventory management tips and real life examples to help hospitality management and restaurant management understand inventory control techniques to master loss prevention and high risk targeted areas to protect business assets.. Linda Bamford, principal of A La Carte Training says: ‘many restaurant managers and catering managers need to understand procurement, understand purchasing and supply and inventory control as well as understand kitchen security and loss prevention to reduce pilferage, wastage or damage of property.
‘All hospitality businesses are involved in purchasing of one kind or another. Over-investing in stock is a frequent cause of business failure. Inventory stock control is important as high levels of stock can lead to cash crises and liquidity problems. Improving the efficiency of purchasing does not have to be difficult. It may simply be improving the planning stage to more clearly define the requirements of the goods required, time frames and performance measures.
Ms Bamford says: ‘This online guide is simply NOT textbook theory ‘ it is truly user friendly and easy to understand and gets you started almost immediately. The eBook features very easy step-by-step examples that restaurant management or catering management can download online in seconds, implement in minutes and gain the proven results almost immediately.
She added: ‘With our How to Understand Food Purchasing and Stock Control Guide restaurant inventory management can work at their own pace and at a time that is convenient to a typical catering manager or restaurant manager, so they have no expensive seminars to attend, no tests to sit, no grades to apply and no deadlines to meet in order to get a result’. ‘There are no expensive costs per hour, no waiting for anything to arrive in the mail, no extra postage and handling costs, no traveling to classes and scheduled commitments’.
Australian, Gold Coast Restaurant and Caterers Association, ex-chairman, Tony Percuoco says ‘Any guidance such as Linda’s would truly be an asset to the hospitality industry here as there is always a need for hospitality training’. ‘I have worked in the restaurant business since back in 1973 and, even after all these years, I am still learning’, he said.
For more information regarding this ‘How to Understand Food Purchasing and Stock Control’ Guide, you can email Linda Bamford directly at alacartetraining@bigpond.com or check out the A La Carte Training website at http;//www.alacartetraining.com. ###
Industry Experience:Many successful years in the hospitality industry having operated her own catering business and restaurant business, together with years working for a five-star hotel resort and food ingredient company.Training Experience:University Lecturer and diploma teacher in business, hospitality, hotel and tourism management, together with running own hospitality management training business.Qualifications:Master of Business in Tourism and Hospitality ManagementBachelor of Business in Restaurant and Catering ManagementBachelor of Hotel Management (Marketing Major)Plus other business and hospitality qualifications.
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