'Ep cost' diaporamas de présentation

Managing Costs in OAA Nutrition Programs

Managing Costs in OAA Nutrition Programs. Presented By Audrey C. McCool, EdD, RD, LD. Effective Cost Management. Managing costs effectively means OPTIMIZING costs relative to the revenue anticipated for your program. It does NOT mean your costs are reduced to the minimum possible.

1.16k views • 96 slides

Yields

Yields. chapter 4. Opening Questions. You have a dinner party for 8 people. The onion tart calls for 4 oz of caramelized onions per person . How many pounds of onions should you order? 2 # is not the answer You lose some weight in peeling and some during cooking as water evaporates.

537 views • 37 slides

Yields

Yields. chapter 4. Opening Questions. You have a dinner party for 8 people. The onion tart calls for 4 oz of caramelized onions per person . How many pounds of onions should you order? 2 # is not the answer You lose some weight in peeling and some during cooking as water evaporates.

537 views • 37 slides

Controlling Food Costs in Purchasing and Receiving

827 views • 34 slides

Controlling Food Costs in Purchasing and Receiving

Controlling Food Costs in Purchasing and Receiving. Controlling Foodservice Costs. 5. OH 5- 1. Chapter Learning Objectives. Explain how a specification becomes a control in the purchasing function. Explain the parts of a purchase specification and a purchase order.

1.82k views • 33 slides

Controlling Food Costs in Purchasing and Receiving

Controlling Food Costs in Purchasing and Receiving. Controlling Foodservice Costs. 5. OH 5- 1. Chapter Learning Objectives. Explain how a specification becomes a control in the purchasing function. Explain the parts of a purchase specification and a purchase order.

557 views • 33 slides

Controlling Food Costs in Purchasing and Receiving

Controlling Food Costs in Purchasing and Receiving. Controlling Foodservice Costs. 5. OH 5- 1. Chapter Learning Objectives. Explain how a specification becomes a control in the purchasing function. Explain the parts of a purchase specification and a purchase order.

559 views • 33 slides

Controlling Food Costs in Purchasing and Receiving

Controlling Food Costs in Purchasing and Receiving. Controlling Foodservice Costs. 5. OH 5- 1. Chapter Learning Objectives. Explain how a specification becomes a control in the purchasing function. Explain the parts of a purchase specification and a purchase order.

467 views • 33 slides

Controlling Food Costs in Purchasing and Receiving

Controlling Food Costs in Purchasing and Receiving. Controlling Foodservice Costs. 5. OH 5- 1. Chapter Learning Objectives. Explain how a specification becomes a control in the purchasing function. Explain the parts of a purchase specification and a purchase order.

382 views • 33 slides

The Ingredient Process

455 views • 25 slides