'Standard portion cost' diaporamas de présentation

KITCHEN MANAGEMENT BLOCK A - PC-1

KITCHEN MANAGEMENT BLOCK A - PC-1. Incoming Inventory Inventory Control. Inventory control is important in controlling food costs. Standards & procedures for Receiving & Storing Inventory must be developed for efficiency. The cost of food is one of the two highest costs

610 views • 47 slides

563 views • 46 slides

ProStart Year 1 Chapter 12

ProStart Year 1 Chapter 12. Controlling Foodservice Costs. Ways to Express Revenue. Total Dollar sales Total Dollar sales by category (beverage, seafood, steak, etc.) Sales Price Average dollar sales per customer, per server, and per seat Quantity of items sold Average number of items sold

333 views • 20 slides