Slide 1Yield Tests Many of the products we use today are not 100% usable. Many of the products we use today are not 100% usable. Most products have waste. Most products have…

Slide 1The Ingredient Process Chapter 6 Slide 2 Objectives Identify the various considerations made when planning a menu Define standardized recipes Explain the purpose of…

Slide 1How to get the most of your money Slide 2 Raise prices to adjust to new food costs. Cost out menu & price items accordingly. Control portion sizes. Minimize &…

Feather Meal

Slide 1 OH 4-1 Agenda Chapter 4 Inventory Project Invoices/Inventory Book set-up Physical Inventory: Week of April 6 th ; wear uniform or chef coat, appropriate shoes, hair…

Controlling food Costs Controlling food Costs How to get the most of your money Tips on Lowering Food Costs Raise prices to adjust to new food costs. Cost out menu &…

Controlling food Costs Controlling food Costs How to get the most of your money Tips on Lowering Food Costs Raise prices to adjust to new food costs. Cost out menu &…

Controlling food Costs Controlling food Costs How to get the most of your money Tips on Lowering Food Costs Raise prices to adjust to new food costs. Cost out menu &…