Fundamentals of Food Service Costing

By Sarah R Labensky

Professional chefs must master more than food preparation and plating, they must be equally skilled in the profit making side of the business. Fundamentals of Food Service Costing is designed to acquaint users with the techniques essential for calculating and controlling food costs. Material is presented in a step-by-step process accompanied by examples, charts, and exercises. Using real-life situations, this workbook/text explains recipe conversions, menu pricing, yield testing, sales forecasting, and the use of financial statements. Even the vocabulary of finance professionals is explained and directly connected to the activities taking place in a professional kitchen. Previous users of Applied Math for Food Service (Prentice Hall, 1998) will find this expanded, updated, and revised version of that text a welcome asset to their culinary curriculum and their kitchen bookshelf. Table of Contents 1. Measurements & Conversions 2. Recipe Conversions 3. Ingredient & Recipe Costing 4. Yield Tests & Cost Adjustments 5. Inventory & Food Cost Percentages 6. Controlling Food Costs 7. Menu Pricing & Menu Engineering 8. Sales Forecasting & Basic Financial Statements

• Format: Paperback
• Language: English
• ISBN: B0CT2QFBGB
• ISBN13: 9798875872549
• Release Date: February 2024
• Publisher: Independently published
• Length: 102 Pages
• Weight: 0.72 lbs.
• Dimensions: 11.0" x 0.2" x 8.5"