10 Learning Objectives

Learning Objectives

  • Describe food cost controls
  • Perform yield and cost calculations
  • Cost and price menu items
  • Describe overall food costs
  • Describe the principles of menu engineering

 

License

Icon for the Creative Commons Attribution 4.0 International License

Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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