What you'll learn
About this course
Restaurant numbers made practical: food cost, margins, budgets and the reports every kitchen leader is expected to read.
Course content
5350 3 lessons
5350.0100 Foundations of Restaurant Accounting 6 lessons
5350.0200 Setting Up the Books for a Restaurant 5 lessons
- 5350.0201 Chart of Accounts
- 5350.0202 Cash Basis vs. Accrual Basis
- 5350.0203 Key Financial Documents and Records (Invoices, POs, Contracts, Loans)
- 5350.0204 Bank and Merchant Accounts
- 5350.0205 Filing and Storing Records
5350.0300 Periodic Assessments 9 lessons
- 5350.0301 Daily Sales Reports and Z-Tapes from the POSv
- 5350.0302 Cash Handling, Deposits, and Cash Drawer Control
- 5350.0303 Recording Sales from Different Types of Service
- 5350.0304 Accounts Receivable
- 5350.0305 Accounts Payable
- 5350.0306 Petty Cash
- 5350.0307 Weekly Bank and POS Reconciliation
- 5350.0308 Weekly Review with Owners or Managers
- 5350.0309 Monthly Financial Reviews
5350.0400 Internal Controls and Fraud Prevention 9 lessons
- 5350.0401 Internal Control in Restaurants
- 5350.0402 SOX Compliance
- 5350.0403 Cash Handling Controls
- 5350.0404 Service Charges and Gratuity Distribution
- 5350.0405 Vendor and Invoice Fraud Prevention
- 5350.0406 Inventory Theft and Shrink Control
- 5350.0407 Payroll and Timekeeping Fraud Risks and Controls
- 5350.0408 Separation of Duties
- 5350.0409 Simple Internal Audits and Surprise Checks
5350.0500 Tracking Costs and Profit in the Kitchen 9 lessons
- 5350.0501 Food Cost Basics (Cost of Goods Sold for Food)
- 5350.0502 Beverage Cost Basics (Bar and Non-Alcoholic)
- 5350.0503 Recipe Costing and Yield Adjustments
- 5350.0504 Portion Control
- 5350.0505 Waste and Write-Offs
- 5350.0506 Inventory Counts and Valuation
- 5350.0507 Labor Cost Accounting
- 5350.0508 Overhead Costs
- 5350.0509 Prime Cost
5350.0600 Reading and Using Financial Reports 5 lessons
- 5350.0601 Income Statement (Profit and Loss)
- 5350.0602 Balance Sheet
- 5350.0603 Cash Flow
- 5350.0604 Break-Even and Contribution Margin in Plain Language
- 5350.0605 Red Flags
5350.0700 Budgeting and Cash Planning 6 lessons
- 5350.0701 Operating Budget
- 5350.0702 Sales Forecasting Using Past Data and Simple Assumptions
- 5350.0703 Cash Flow Schedule
- 5350.0704 Planning for Fixed Costs
- 5350.0705 Cash Reserves
- 5350.0706 Seasonal Budgeting
5350.0800 Value, Pricing, and Revenue 6 lessons
- 5350.0801 Cost-Plus and Target-Margin Pricing
- 5350.0802 Customer Value
- 5350.0803 Profit Segmentation
- 5350.0804 Menu Engineering
- 5350.0805 Accounting for Promotions and Discounts
- 5350.0806 Delivery Platform Fees and Commissions
5350.0900 Taxes, Compliance, and Legal Records 5 lessons
- 5350.0901 Sales Tax and Reporting for Restaurants
- 5350.0902 Payroll Tax and Required Payroll Records
- 5350.0903 Depreciation of Kitchen Equipment
- 5350.0904 Business Structures
- 5350.0905 Audits and Tax Professionals
5350.1000 Financial Technology and Systems 7 lessons
- 5350.1001 POS Systems
- 5350.1002 Inventory and Purchasing Software for Better Control
- 5350.1003 Accounting Systems for Restaurants
- 5350.1004 Payroll and Timekeeping Systems
- 5350.1005 Integrating POS, Accounting, and Payroll to Reduce Errors
- 5350.1006 Data Security, Access Control, and User Rights
- 5350.1007 Offline Order and Accounting Systems
5350.1100 Documentation, Processes, and Checklists 6 lessons
- 5350.1101 Core Financial Documents
- 5350.1102 AR and AP Workflows
- 5350.1103 Staff Training and Communication
- 5350.1104 Periodic Reconciliations and Internal Compliance Checks
- 5350.1105 Daily, Weekly, and Monthly Accounting Checklists for Chefs
- 5350.1106 Staff Training and Communication on Money Rules and Controls
Requirements
- No accounting background needed - everything is explained from zero
- Basic kitchen experience helps but is not required
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
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