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About BCcampus Open Education
Acknowledgements: eCampusOntario
Accessibility Statement
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. Cooking Loss Test
11. Monthly Food Costs
12. The Principles of Menu Engineering
13. Yield Testing
14. Standard Purchase Specifications
15. Learning Objectives
16. Learning Objectives
17. Productivity
18. Factors Affecting Working Performance
19. Learning Objectives
20. The Basic Calculation of Operating Costs
21. Goals
22. Operating Budgets and Income Statements
23. Interpreting Point-of-Sale Information
Appendix: Sample Kitchen Management Tools Spreadsheet
Key Terms
About the Authors
Versioning History
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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.