Food Costing

10 Learning Objectives

Learning Objectives

  • Describe food cost controls
  • Perform yield and cost calculations
  • Cost and price menu items
  • Describe overall food costs
  • Describe the principles of menu engineering

License

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Basic Kitchen and Food Service Management Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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