Primary Navigation
Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices.
Book Contents Navigation
Accessibility Statement
About BCcampus Open Education
Preface
1. Learning Objectives
2. Units of Measurement
3. Temperature
4. Converting Within the Metric System
5. Imperial and U.S. Systems of Measurement
6. Converting and Adjusting Recipes and Formulas
7. Learning Objectives
8. Basic Inventory Procedures
9. Purchasing
10. Learning Objectives
11. Controlling Food Costs
12. Yield Testing
13. Cooking Loss Test
14. Monthly Food Costs
15. The Principles of Menu Engineering
16. Learning Objectives
17. Productivity
18. Factors Affecting Working Performance
19. Learning Objectives
20. Goals
21. The Basic Calculation of Operating Costs
22. Operating Budgets and Income Statements
23. Interpreting Point-of-Sale Information
Appendix: Sample Kitchen Management Tools Spreadsheet
Glossary
About the Authors
Versioning History
Inventory Control
Learning Objectives
Previous/next navigation
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.