Food Production Control I Chapter 6 Production Control Standards and Procedures   Ensures that portions conform to managements plans Portions of a given item should…

PRE- PURCHASE FUNCTIONS STANDARDIZED RECIPES Standard ingredients, Portion size, quality, consistency, quantity, purchasing COST CARDS Portion Cards, Yield Factors, Sell…

PRE- PURCHASE FUNCTIONS STANDARDIZED RECIPES Standard ingredients, Portion size, quality, consistency, quantity, purchasing COST CARDS Portion Cards, Yield Factors, Sell…

Slide 1OH 5-1 Controlling Food Costs in Purchasing and Receiving Controlling Foodservice Costs 5 OH 5-1 Slide 2 OH 5-2 Chapter Learning Objectives Explain how a specification…

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Cost: Determined by formula, recipe detail and cost card, butcher test, and/or cooking loss test Sales…

Slide 1 OH 3-1 Agenda Chapter 7 – Asch & Chapter 3 – ManageFirst Workbook Chapter 7 Asch Review for Test 1 Next week Slide 2 OH 3-2 Using Standardized Recipes to…