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A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that chefs are familiar with accurate measurements, portion control, and proper food handling, which are essential to the healthy bottom line of any food service operation. A valuable reference book for any food service professional.
1. Measurements and Conversions.
2. Recipe Conversions.
3. Unit and Recipe Costing.
4. Yield Tests.
5. Inventory and Food Cost Percentages.
6. Controlling Food Costs.
7. Menu Pricing.
Posted April 15, 2008
This book is required for my class. At first I was scared with all the memorization but it all became clear once I did the exercises. It's very simple. This was meant for the class room. If you plan to buy it just to learn the math then I wouldn't recommend it. Otherwise it's great if using with an instructor!! I've learned so much and it became so easy very quickly!!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 25, 2006