Hospitality, Food & Leisure
In hospitality, small percentages decide whether a season is good or bad: a few points of food cost, a little more occupancy, a better price on the busiest nights. These courses help you see those levers clearly. You build menus, budgets and forecasts in a spreadsheet and get immediate feedback on each calculation.
The 16 courses cover restaurant and hotel finance, hotel revenue management, coffee shops, food trucks and ghost kitchens, bakeries, breweries, wineries and distilleries, bar cost control, catering and banquets, event budgets, cinemas, golf courses and ski resorts. Each one follows a realistic venue from costs to profit.
Hospitality, Food & LeisureCost recipes, price menus, control prime cost, run menu engineering, find break-even covers, explain food cost variance and manage hotel KPIs and rates in real spreadsheets, with every cell checked as you go.
Hospitality, Food & LeisureBudget a 600-person conference with contingency, split fixed and variable costs, price ticket tiers, find break-even, value sponsorships, plan catering and cash flow, then close the books, all in 8 graded labs.
Hospitality, Food & LeisureScale a recipe per hL, cost ingredients per batch and litre, follow yield losses to the package, compare cans, bottles and kegs, allocate overhead, estimate excise duty, price by channel and schedule fermenter capacity: 8 graded labs on a fictional craft brewery (business math only).
Hospitality, Food & LeisureCost delivery plates with packaging, work out platform commissions and fees, compare contribution by channel and basket, test who funds a promotion, allocate shared costs across virtual brands, size kitchen capacity for the peak, find break-even orders per day and engineer a delivery menu: 8 graded labs on a fictional ghost kitchen.
Hospitality, Food & LeisureFrom tonnes per hectare to bottles, vineyard cost per tonne, own vs bought-in grapes, cost per bottle, barrel amortisation and the angel's share, capital tied up in ageing wine, channel margins and the break-even price of a vintage: 8 graded labs on a fictional wine estate (business math only).
Hospitality, Food & LeisureCost every drink from grams, millilitres and the cup, price to a target cost %, read the sales mix and pastry attach rate, size the bar for the morning peak, cost the rota, measure milk and pastry waste, find break-even drinks per day and test loyalty, subscription and seasonal menus: 8 graded labs on a fictional café.
Hospitality, Food & LeisureMeasure admissions, ticket price and occupancy, pay film rental under sliding-scale floors and a 90/10 house nut, work out spend per patron, fit shows into a screen day, compare seat-hours by screen, test premium formats and matinee pricing, decide which films hold over and find break-even admissions: 8 graded labs on a fictional multiplex.
Hospitality, Food & LeisureRun the numbers of a fictional Alpine resort: skier days and season length, lift capacity in VTM per hour and comfortable carrying capacity, ticket yield of day tickets vs season passes, pass break-even and price tiers, snowmaking water and energy, ancillary spend per skier day, weather scenarios with a season P&L chart and the payback of a new chairlift: 8 graded labs with illustrative numbers.
Hospitality, Food & LeisureScale a formula with baker's percentages, cost a batch from sacks to grams, plan for bake loss, size labour and oven time, allocate overhead, price retail vs wholesale, plan the day against orders and leftovers and chart the product mix: 8 graded labs on a fictional bakery.
Hospitality, Food & LeisureRun a craft distillery by the numbers: ABV, proof and LPA, mash-to-spirit yield, compounding angel's share, cask inventory at cost, gin vs whisky cash cycles, illustrative excise per LPA, bottle cost to shelf price and funding the ageing gap – 8 graded labs on a fictional distillery (please drink responsibly).
Hospitality, Food & LeisureRun the numbers of a fictional 18-hole club: playable days and round capacity from daylight and tee intervals, tee-sheet utilisation by daypart, green-fee yield and dynamic pricing, dues per member round, food & beverage and pro-shop profit per round, maintenance cost per hole, acre and round, weather scenarios with a line chart and a club P&L with a capex reserve: 8 graded labs with illustrative numbers.
Hospitality, Food & LeisureCost every plate and price it to a food cost target, find the best spot with AVERAGEIFS, model the lunch queue at the window, decide which events pay, put permits, commissary, fuel and generator on one monthly clock, cost the crew per shift, plan a rainy season and find break-even meals per day and the truck's payback: 8 graded labs on a fictional taco truck.
Hospitality, Food & LeisureRun the numbers of a fictional bar: cost per pour, cocktail costing, keg and wine yields, sales mix, open-bottle inventory, variance and shrinkage, par levels and happy-hour scenarios, with every cell checked as you go.
Hospitality, Food & LeisureCost and price banquets for a fictional caterer: recipe scaling with yields, menu packages, guarantees and overset, staffing ratios, bar packages, room capacity and F&B minimums, the quote with deposits and the post-event P&L, with every cell checked as you go.
Hospitality, Food & LeisurePrice rooms like a revenue manager: net ADR by channel, comp-set indices, booking pace, stay restrictions and group displacement, with every cell checked as you go.
Run the numbers on a campsite or glamping field: unit mix, seasonal occupancy, nightly rates, cost per occupied night and the payback of new units, with every cell checked as you go.
The food cost percentage formula for a month and for one plate, theoretical vs actual food cost, and menu prices from a target food cost %. Excel example.
Baker's percentage formula with a worked example: each ingredient as a % of the flour, hydration, and scaling a bread formula to any dough weight in Excel.
Calculate the angel's share of a whisky cask: compound loss per year, litres of pure alcohol and bottles left, and years until 20% is gone. Excel example.
RevPAR calculation step by step: occupancy, ADR, RevPAR = ADR × occupancy, plus TRevPAR, GOPPAR and the RevPAR index, in a worked Excel example.
Calculate ABV from original and final gravity: the 131.25 formula, the more accurate alternate formula, attenuation and degrees Plato. Worked example.
No. The coffee-shop, bakery and food-truck courses are written for owners. They start with cost per item and work up to staffing and break-even.
Not for these courses. Each figure is explained in context, and the labs walk you through the calculation step by step.
Each course is a single purchase of $9.99. That covers every lesson and lab, the final exam and the certificate, with no subscription and nothing that renews.
Start with the recommended course and build your first result in the lab today.
